I processed some of my older hens and roo a couple weeks ago. I soaked them in salt water for two days. Kept water very cold in cooler. THis is what I was told to do. I cooked one up, very slow method, with lots of chicken broth, and made chicken and dumplings. Anyway, my chicken tasted ok and wasn't tough at all but it was still pretty dry. Not sure how to prevent this. I think I may not have added enough salt in the soak. Could this do it? Any help would be appreciated. Not sure how to avoid the dry factor with older birds. This is my first time I processed older than 14 wks. They were all 1 year almost to the date. How much salt should be in my soak, how long should they soak? THanks in advance.