I processed my 8 month old barred rock yesterday and have to say that the meat was not as tender as I thought it would be. The killing was done humanely with an insicion to the left jugular as she was hung by her legs. After a few minutes and when I knew she peacefully passed, the butchering process began with removing the legs and head. I followed by dunking the carcass in about 155 degree water for about 20 seconds and began to de-feather her. All of the butchering was done with a kitchen knife, removing all of the inners and then letting the end product sit in a vat of ice water. I baked the bird for 2 hrs in the oven at 350 degrees. I have to say I only go about 1.5 lb of meat from the bird and it is very chewy, tough and gamey. My question is why is the meat so tough, is it because she was a "free range" and not a caged bird? How can I raise more tender birds? Should I process cornish meat birds? What type of feed should I use?