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Yes, that's the same. Then, you probably have to consider changing your cooking method. Even when you've done everything right, a home grown bird is tougher. They like moist cooking methods and brining, soaking them in cold salt water and herbs. I tend to stew mine and make stock with the...

I don't think it's the cooling that's important, it's the sitting time. I freeze mine after they're cooled, then, when I want to cook one, I'll take it out and thaw it in my fridge, which takes about 3 days. I believe that tenderizes is. Try that with your birds.

I cool them in ice water.