You should now, self publishing is easy i think :) haha. I have never done it . But You should look into it, of course this is coming from a chicken person. But i posted the link to this thread to a chicken facebook page i am on. :)
If you cooked it the same day you butchered, that is the reason it was tough and chewy. We did the same thing. You are suppose to let them rest for 24_48 hours after you butcher because rigor sets in so you have to let that pass. We just bbqed the ones we butchered last weekend after...