We recently butchered our first chicken. The flavor of the meat was superior to anything factory farmed store bought but the meat came out very tough, too tough to eat. It wasnt just the legs either, the texture of wings and breast were just as tough. We are hoping to find out why this is before we bother to buy any more chickens to butcher so if anyone has any ideas or advice then please post. This was the scenario, it was a 9 month old Rhode Island Red Rooster. All the chickens roam free 100% of the day over 2 acres. Could it have been the particular breed that is tougher, or the amount of exercise that he had, or the fact that it was a rooster? Do they need to brine or rest several days after the kill to loosen up? I have also considered that when my husband dunked it in the hot water bath to remove the feathers he may have had the water too hot or kept it submerged too long. I wasn't present for that part so I dont know how long he held it in the hot water and asking him would be pointless since even if he did know how long he had it in he knows better than to admit he screwed up. So does anyone know, based on experience, what would make them come out tough?