I am not sure if what I am doing is wrong or if my expectations are off? We've had a couple mishaps along the way, one bird survived a hawk attack but had a gash on its back and the other just went splay legged. They were 2.8 & 4 lbs respectively. Slaughtered them in a cone-type contraption and rested in the fridge for two days just about to the hour. Roasted both in the oven. The first, the hawk survivor, was really tough but I attribute that to poor baking on my behalf. I was going to grill it but I was out of gas so I threw it in the oven and cooked it extra long because I was nervous about the injury. The second one was roasted at a higher temperature for a much briefer time but it was still tough. I have roasted commercial birds and they aren't tough. I am thinking a couple things: -Perhaps we need a cone, not a milk container. Maybe they're not being held "completely" enough while they bleed out. -Longer resting time. -Too high of expectations. These birds are free ranging and anyone that says Cornish Cross just sit there has not met our birds. They are all over the place, they like to wander down to the pond for a drink and spread out across the yard pretty far. The dog does a bit of chicken chasing when she gets a chance and they do have to dodge the hawk every now and then. very hawk! They get locked up in their tractors at night. I am wondering if they need to be contained a little better to be more tender? I am not sure if I could accept that trade off though, I am not so keen on the thought of keeping them penned up. What is the expert consensus? Thanks, Ali edited to add: I think they were both roos, I know the first one was but my daughter (the slaughterer) didn't take note if the second one was and we weren't home to see. Also, I don't watch the slaughtering, she is going in the mouth to cut it because that is how she was taught in 4H. I hate to admit this but I don't watch or participate in the process. Could it be they're dying too slow? They are definitely bleeding out, the bird is blood free when I cook it. AND AND AND.... why is the skin more goosebumpy than a store bought bird?