I raised 8 chickens last year and since I am too lazy to carry water in the winter, I put them in the freezer. But once they were processed, they looked and cooked like wild pheasants. I have had to pressure cook them to get tender. The leg meat was very dark and stringy like wild pheasant. Very little meat on the breast and quite tough. The birds were all healthy, full feathered and very active. They were about 26 weeks old, all hens. As far as breeds go, there were 2 Rhode Island Reds, 2 Americana, 2 Buffingtons and 2 others that looked similar to the Americana in color. I kept them in a tractor/pen set up and let them free range about 3 to 5 hours a day. My question is why was the meat that way? Did I let them run too much? The folks at the tractor supply store ( not TSC but a local store) explained it as the difference between a dairy cow and a beef cow. Any ideas, comments or other explanations? I want eggs but meat too. Do I need to change breeds?