Why is the meat so tough?
My MIL came up a few weeks ago to help/show me how to butcher my meat birds. They are dual purpose birds, rocks, I think. Although I ordered a st. run, I ended up with all females so they were a bit small to butcher yet and we ended up just doing 4. Will do the rest in a week or so. Anyway, she's quite the expert and dispatched my birds in quick time. She cut them up and I soaked them in ice water several times as she told me to do before putting them into freezer bags.
I've read somewhere to "age" them for a day in the fridge before freezing but she didn't mention that and I didn't do it. Well, I baked one the other day and it was SO tough that we almost couldn't eat it. The birds are young, smallish, and have been eating all-purpose chicken feed with corn scratch. Any advice or insight as to why my birds are so darn tough? It almost isn't worth butchering them if that is the type of meat we end up getting. Lori