We just has our spare roos processed and yesterday we ate one for the first time. It was delicious, but it seemed to be chewy and stringy and the breasts were really small. Also there was almost zero fat on them. Is this because they were roosters? or because they were australorps not cornish cross? Maybe because they had more muscles and less fat than factory farm grocery store chickens have since they are out and about not locked up in cages? Or maybe its what they eat - chicken feed, appropriate treats, and whatever they forage (bugs and lawn plants) - not corn corn corn to fatten them up like factory farm poultry They were fairly young, 4months old. Theyre much more flavorful than any chicken i have ever eaten. I have had duck before from a grocery store, and then duck my husband got hunting. HUGE difference in flavor and texture. I chalked that up to wild mallards vs domestic pekins. Perhaps this is the same scenario. Im just curious. By the way, I quartered the bird then brined and grilled the meat with a rub. Yum. I wasnt expecting "grocery store" chicken. but the texture was enough to make me question if it was cooked all the way. Meat thermometer confirmed. Also the meat really stuck to the bones. I am used to it pulling off easily, but not the case with our backyard chicken. Is this normal?