Hi all. I just butchered my first chicken (2 actually) this morning. They were Buff Orpington roosters that were 9 months old. I skinned them and cut them into eight pieces. I covered the pieces with cling wrap and put them in the refrigerator. Tonight I cooked them on the grill and they were so tough, you could hardly get a steak knife through them. What did I do wrong? I am incredibly disappointed that these birds turned out like this.