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Exactly...chicken ala king in 5 minutes!

If I ever end up with a lot of stew chickens, I'd probably can them. Just the ease of busting open a can of chicken when you need a fast dinner and forgot to take anything out of the freezer makes it appeal to me.

I think to clarify, though, the OP is talking about birds NOT bred for meat at all. Just a chicken. A newly crowing rooster, so one about 3-4 months old. And OP wanted to know if confining roosters will make them more tender. IME, in order to get them to a size worth the work of cleaning, to...

Nope. Not CX. They will be fine unless you keep them for a long, long, long time (and that isn't easy or often very humane to do with CX) and even then they won't be like a DP bird. I was catching my FR right out of the field for processing this fall. They are delicious. I'd let them graze...

They averaged about 6.8-7lbs. We cut most into halves because they were so big. One was 10 lbs, smallest was like 5. I spares two pullets that just never grew. Even now, one is small, but one might be up a Christmas dinner. Too big, too fat, but those FR are awesome eats, way better than my DP...

My meaties...11 weeks, but we agreed at butcher time (the friends I split the order with and we got together for processing day) that it was a bit too long. They had a lot of internal fat. Next time...10 weeks.

The older the bird, the tougher the meat, whether or not it is confined. Has to do with age and hormones and because it isn't really bred for meat, kwim. We tried all kinds of permutations of confining, feeding, etc DP birds when I was a kid -- we had 300 birds at any one time -- and none ever...