Today my neighbors and I slaughtered 7 young roosters. (Mutts hatched in Sept). We decapitated them and let them hang for about an hour or so. We then proceeded to skin them rather than plucking. After they we clean,we place them in cold water which apple cider vinegar was added. (We viewed a Youtube video of the Custard Family Farms, on how to slaughter and proccess them.) After we finished I brought two birds home and rinsed them and butchered them into quarters. I then soaked them in cold salt water for about two hours. Them in butter milk for another two hours. I then dredged them in flour/salt/parika and pepper mix. Fryed them in a cast iron skillet until done. Here the question - what did I do wrong to cause the meat to be tough. If was awful. Suggestions please? Am I expected tender meat and it's just not going to happen? We have about 8 more to slaughter and I really would hate to waste the meat. Thanks!