My first hen was 21 weeks old that i put in the fridge. i used the ax and tree stump method and drained it for 30 min. cleaned it and chilled it in ice water. after cold i brined it overnight and and then ate it for dinner 2 days after it died. that being said, the meat was tough and stringy. i heard that if the bird is not calm when the ax reaches its neack then the meat will be tough is this true? or is there something else i did wrong?