My brother made Coq au vin - or Coco Van with one. So far, that has been the most tender of all the birds we've had (or so they said). I do NOT like Mushrooms - as in REALLY, really don't like them. I can't eat anything made with them. So, I didn't try it. We have 4 in the freezer right now (we found a place that will process them for $3 a bird). Not sure what we'll do with these. But like you, I find them to be much tougher to eat. Even with brining them.These guys were young? ish. I got them in Nov - so they were 5-6 months old.
I know meat birds they usually butcher around 12 weeks.
I am really texture sensitive, I can taste the difference in meat that's from the store, vs processed by an outsider store vender/person... if that makes sense?
So I can tell their taste was different, based on the lifestyle they had/lived. They had more muscle and stuff.
they free-ranged and lived a nice life.