I know i have read about this before and i am not sure if i am in right area. I have RIR i have butchered before and tried baking one and it had good taste but was tough. Someone on here said it was because i cooked it with dry heat. I thought they made some sense so i cooked next one in a crock pot and that was still just as tough as first one. I even let chicken rest in fridge up to 48 hrs as suggested on here. A lady at work says she boils for hrs before they are Tender. My husband was talking to a lady today who is an old farmer and said she never heard of chickens being tough like that and suggested it was maybe my cooking. I have one hen and rooster in my freezer waiting to be cooked but i am scared. Any suggestions or tips.