Question: we recently processed some 24 week old cornish x (yes, they lived that long) and the white meat was tender, dark meat was tough as rubber. Before you jump to the 'birds were too old' conclusion, please know that we processed from the same batch at 9-10 weeks and had the same problem. We always let them set in the fridge for three days. What gives? I'd love to roast them, not just have to pressure cook or crockpot. Should we let them set longer? I did read that people let them set until they are 'loose'. You'd think three days would do that. Any suggestions are appreciated. They were fed some scraps and meat bird feed 22%