Very well written. Low and slow is key for anything six months and older. Most CX are processed at 8 weeks old. The older the bird, the tougher the bird. It's also important to let the bird rest after processing to allow rigor to pass.
I liked the suggestions for different ways to cook and prepare the meat. I never even thought about roosters being a bit different to store bought chickens. It makes sense, since they would be older and the meat probably tougher!
