Had my second chicken slaughtering experience this morning, although this time I was doing it myself. I got frustrated with pulling out all the feathers so I decided part way through to just take the skin off. It was surprisingly more diifficult to remove the skin than store bought chickens. Well now I have tiny feather fluffs all over the meat- I really don't want to tweeze it all off. Chicken is soaking in a cooler of ice now. Is it ok to eat? Total processing time was about an hour. He's about 19 weeks old cockerel, a French Black Copper Marans. Our first run with this was a 12 week old Barred rock who was fairly tough, cooked for about an hour on the BBQ. Planning on noodle soup for this guy. I've heard rooster meat is just tough and stringy, no matter how young you kill them. Testosterone poisoning I guess? Thanks in advance- I appreciate all the wisdom you can give a newbie like me!