I'm speaking way outside my area of expertise here, but I think a longer cook time wouldn't have significant impacts.
Longer cook times let connective tissue break down and is really helpful for fatty meats with lots of connective tissue.
Older chickens don't meat this criteria, they're not any more fatty than they're younger versions, and according to google, they get tough because the muscle fibers themselves get tougher, not any more numerous.
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Won't a long cooking time fix that ?
I'm speaking way outside my area of expertise here, but I think a longer cook time wouldn't have significant impacts.
Longer cook times let connective tissue break down and is really helpful for fatty meats with lots of connective tissue.
Older chickens don't meat this criteria, they're not any more fatty than they're younger versions, and according to google, they get tough because the muscle fibers themselves get tougher, not any more numerous.