Hi all.. So one of the 13 month old hens was exceptionally noisy (for MANY months now -- waking up and wanting out at 5:15AM every day) and we didn't want to get in trouble with the neighbors so it was time last Saturday to fix the "problem"... So, I watched a few videos on Youtube and proceeded to try to find the main artery down the neck but didn't before making several cuts to no avail.. Eventually got it and had it dripping into a bowl with a little salt (to coagulate the blood).. Also did as suggested in the video and poked a knife through the upper pallet to sever the brain connections. Got the feathers off, did the flame thing to remove remaining hairs.etc.. My sister-in-law did the delicate gut removal without breaking any plumbing and all was good.. We thoroughly cleaned the birds insides, removed the head and feet and proceeded to brine it for about 1.5 hours before throwing it on the BBQ. I forgot to take into account that the bird was about room temps when it went on the grill causing the cooking time to be much lower -- after an hour the bird was ~180F.. Ouch! Anyway, we tried eating it but it was : 1) Gamey tasting 2) Very Tough -- particularly the white meat Later, my wife was talking to a cousin of hers (from the Philippines) that had done this before and she said it might be tough because it was a laying hen.. I later read somewhere that we didn't let the rigormortis complete and that all birds should be put in the fridge for at least a day before eating.. I also read that they may be tough because they get out and roam the yard daily.. So.. What did we do wrong and should the birds be gamey tasting or tough if they're laying hens that are <2 years old? We do not currently have any designated meaties.. Thx!