Chickens No Longer Productive

Today I got hungry for some chicken jerky so I decided to make a batch. Had some nice fat old roosters volunteer to quench my hunger. I put the cut up roosters in marinade for a few hours to soak up the spices, after I dressed them. Next I put them in the freezer for thirty minutes so that the meat would become firm and easy to slice. I cut the chicken in 1/4 to 1/6 inch slices, always cutting with the grain of the meat. Slicing against the grain causes the meat to fall apart during the drying process. I preheat my oven to 140 degrees and suspend my marinated chicken slices on tooth picks, which rest on the wire oven racks. I have a convection oven now which makes jerky much faster than a standard oven. You can also lay the chicken slices on a baking sheet however you must ocassionally turn them. The process will take at least three hours or more depending on the thickness of the meat. After the meat cools store it in an airtight container. Chicken jerky must be kept refrigerated. I keep mine for about two weeks. I had some chicken left over so I plan to fry it. It has been soaking in pineapple juice to make it more tender. I dipped the chicken pieces in beaten eggs and rolled them in equal parts of flour and corn starch. Finally I fried them in hog lard. Nothing cooks fried chicken better than lard. New reports have came out saying lard is okay to use ocassionally. I only use it for frying chicken and making pies. Most my family have lived into their 90’s using lard in their diets. I love olive oil so I mostly cook with it. Lots of people just kill and bury their old chickens however I cannot see the point in wasting food, in a world filled with starving people.