The first bird we processed was a 14 week old silky cockerel. We processed him and baked him right away. The flavor was good but he was tough as hell. The second bird we processed was a 20 week old bantam cochin cockerel, I let that one rest in the fridge for a few days and then I did a brine. it was better than the first bird, but the meat was still kinda stringy and the dark meat was so tough no one but he dog would eat it. I have one more bird in the freezer another bantam cochin processed at 20 weeks old. I dont want this bird to go to waste. How the heck should I cook it? I just hatched out a dozen of a heritage breed, cant remember what kind right now, that I am planning on butchering all the cockerels but if the meat is gonna be tough and horrible every time it is not worth it. Help me make this last bird a good one. Thanks!!!