Yep, that's home grown birds...especially if they weren't the Cornish cross type meat birds.I just processed to of my cockerels and their is a definite chickier (?) taste and more chew than the store birds. I didn't know if my family was going to be able to eat it or not but they really liked it. So we ate one and put one in the freezer. I have nine more that needs processed but am waiting to see if I can lay my hands on a pressure canner first.
Did you let the cleaned carcass rest in the fridge for 48-72 hours before cooking to let rigor mortis pass?
That makes a huge difference.... also anything over 16 weeks old I just stew in the pressure cooker.