I have folks comment on that a lot. I don't know if it's cause it's skinned, or what. They were birds who had had time to develop some good muscle mass and use their legs quite a bit, maybe that's the difference. . But it is moist and juicy and tender.
I didn't weigh my birds at all, but I culled some cockerels that were a mostly Easter egger, some barred Rock, some Leghorn. Classic barnyard mixes with an emphasis on egg laying, not meat.
the skinned carcasses looked like this...
then I put those in the pressure cooker, cooled and...