Finger lickin' good or rubbery?

I say now, I say, I resemble that remark!

Old buzzard would probably taste chewy. Make great gizzard.

I went to a chinese restaurant where they served Foghorn Leghorn. I told them that it was rubbery and the manager said 'Thank you very much'!!!

An old rooster would certainly be tough and chewy. That's why they should be braised in cooking, like in a nice coq au vin.

"Although the word coq in French means "rooster" or "cock", and tough birds with much connective tissue benefit from braising, coq au vin may be made with any poultry, most commonly chicken."