One of the bits of meat we got on Friday was a hard chicken. It sounds like a rooster with a flick knife but is actually an older bird that has finished its laying career. A slow pot roast worked well for it, although it needed longer than the 90 minutes I used for guinea fowl or regular chicken. In fact, I think it ended up with about 6 hours in the pot on the lowest heat but, with the meat from that and also the stock I made from its backbone (removed to help fit it in the pot), we managed a delicious chicken noodle broth.
It does take a lot of (gentle) cooking but the reward of that is chicken that tastes as I expect rather than disappointingly bland. It’s a cheap cut but, since I’ve figured out how to deal with it, one I’ll be getting again.