Sounds like a couple of good recipes...I cant agree more with the "dont cook em too long" part. I often just filet the breasts, slice em im half the broad way to get them thinner and then Saute them in Garlic butter, with whatever spices one likes, serve with noodles or rice. We generally keep the legs till we have a bunch and then grill them for appetizers........For shot up or chewed up birds, salvage what you can, chunk em up, and deep fry the chunks in a good batter for nibbles......