We processed our 18-week old Polish roo on Saturday - and after plucking, cleaning, etc. we kept the meat in brine for about 35 hours. Tonight, I split the carcass, put it in a roasing plan laid out flat on top of some potatoes, onions and celery, and baked for about 1 hour. Here's the problem: the meat was very chewy (done, not undercooked) and pretty much inedible. I'm now trying to make soup out of the meat/bones/etc. but it still seems the meat is very tough. He had no fat on him at all, and was active. Any suggestions? Can this meat be "saved"? What should I know for next time? Thanks for your replies.