I didn't have much luck with the first chicken I processed. It seems too rough, not tender at all. Here are the details. The chicken was 6 weeks (so I doubt the age is the culprit). I first ate the back of the chicken about 2 hours after I processed it. It wasn't tender, but I wanted to test the before/after rigor mortis.. Then I have a leg 24 hours after the processing. I even cooked it inside aluminium fold so I thought this cooking method would preserve juices and make a tender meat.. Is it possible that rigor mortis didn't pass yet? What else - except excess cooking - would cause it to be rough?