Butchered Plymouth Rocks at 16 weeks old (boys). The white meat was delicious. Dark meat was tough/chewy. They lived free range lives and were fed organic feed with lots of kitchen scraps. So far dark meat prepared three ways: 1) in slow cooker for 8 hours --chicken cacciatore 2) whole chicken roasted in oven and 3) oven fried chicken. I was disappointed in all three methods with the slow cooker method better than the others. In my opinion the fried chicken was inedible (my husband, bless him, ate it). Did we wait too long to butcher? Is it the feed? Is this normal? Thanks in advance.