butchered and roasted a rooster this weekend. It was confined for serval weeks in a crate and fed crumbles and cracked corn. Cooked it in a Lodge Dutch Oven. meat tasted fine but was too tough and chewy. I've also butchered and boiled a rooster and this meat was not tender either. What I'm I doing wrong? I feed them crumbles and cracked from South States and they range free prior to being confined on death row for a week or so in a crate. My chickens are straight run heavies (meat and layer) from McMurray. I have 24 buff orphingtons pullets. And 6 turkey pullets. How do I keep them "tender".