Is it possible to free-range and have tender chicken? Never have raised any birds designated specifically as 'meat birds', pretty much everything is what seems to be referred to as dual purpose. I've never had one that was suitable to eat after being roasted. Sure the breast meat is usually tender, but the legs and thighs certainly aren't.....and I'm not talking about old birds, heck culled cockerels butchered right when they start to crow taste that way too. Stringy and tough. We butcher somewhere between 50-70 birds a year for our family and needless to say, we eat a lot of stewed or crockpot chicken.