We processed ten of our birds that were 15 months old approximately last week. Nice fat globules running through the meat and the fyer parts were looking tasty. A few battered legs, thighs, and breasts went into the frying pan to get browned up and then finished baking in the oven, tent covered in a baking dish for a little over an hour at 350 degrees. Shoe leather quality and unedible was what we ended up with. The meat was so tough we couldn't even eat it or cut it. 2 days later the crock pot came to our salvation as we slow cooked more chicken in a tomato, bacon and cheese sauce that was delicious over spaghetti. The chicken meat finally broke down and fell off the bone cooking it low and slow. It appears we are going to be eating a lot of chicken soup and slow cooked meals from the birds we raised for meat and eggs. Apparently we may have not followed some important guidlenes when it comes to raising birds for meat. The birds are fed with corn mash and granular brand name feeds of the best quality. They are not free ranged but have a huge run area. Tender succulent fried chicken is what we expected but maybe set our hopes too high from standard dual purpose birds. If there are some good guidelines to follow for processing birds I would be glad to hear about what we did wrong or should follow in the future. I know the first thing that will be said is to buy cornish hens. Thats not really the answer we are looking for but may be the reality of what we need to do.