After we processed our first chickens I cooked them in the crockpot and was less than impressed with the tough meat. Yesterday after processing a rooster I decided to look for a marinade with some acid in an effort to tenderize the meat a little more. I used this white wine marinade , let the meat sit in the marinade (turning several times) for 24 hrs. and then cooked it on very low heat for 2 hrs on the stove (the whole bird was too large to fit into my crockpot). Turned out great! Every bit as tender as store bought chicken
