What temps did you cook at? That's the big decider for a lean meat being tender. Think of barbecue...the real thing, not a bottle of sauce and a hot gas grill. It's about time and low heat.
A 20 week old bird can be fork tender roasted, but you need to cook it low and slow...250-275 until done, about an hour and a half to two hours, preferably covered, like in a good dutch oven. Cornish x can be cooked hot and fast, but they are young, not only are their bones softer, but the meat is too. They can take more cooking "abuse"
Heritage birds can be delicious and tender, but they need to be handled in a way that more reflects heritage ways of cooking.
A 20 week old bird can be fork tender roasted, but you need to cook it low and slow...250-275 until done, about an hour and a half to two hours, preferably covered, like in a good dutch oven. Cornish x can be cooked hot and fast, but they are young, not only are their bones softer, but the meat is too. They can take more cooking "abuse"
Heritage birds can be delicious and tender, but they need to be handled in a way that more reflects heritage ways of cooking.
