Hi all, Well we decided to cull one of our Rhode Island Reds, she was about 18 months old and had a bad habit of escaping and running off into the woods. We didn't want her to teach any of the new hens that bad habit. Killed her with an axe, let the blood drain, and immediately plucked and cleaned, and put right into a rotisserie. I don't know if we cooked too long, the meat tasted good but there wasn't much and it was tough and stringy on all but the breast meat. I have since learned that we should probably have let the meat rest?? It wasn't rigored at all when I put it on the spit, as hot as it was today I just thought it best to cook it right away. She was a stressed bird, didn't handle the new hens very well. Could that account or tough stringy meat? Are Rhode Island Reds just not good meat birds? Also what should we do next time to avoid a tough bird?