So I have a flock of 4 month old RIR's and Light Brahma's. I'm only going to keep 4-6 of them as layers, so the rest will be broilers. They are all from Strambergs, so of course they weren't really bread to be meat birds. I got impatient and curious, so I decided to go ahead and butcher one of the Light Brahma's today. It's only the second chicken I've ever butchered, so limited experience. The first one I did was an old hen and it turned out to be really tough, as expected. But this one I expected to be tender. It was the same! It wasn't very big ... not much meat on it's bones and my wife baked it for 45 minutes at 400 degrees. The meat isn't dry at all, but it's just really tough... doesn't fall off the bone like the baked birds you buy at the store. I remember hearing before that some people will hang their birds upside down for a while after slaughtering. Is that something that I should be doing? Is there anything else that I did or didn't do that might have made this bird so tough?