Yeah, well I'm not so sure if I'm doing something wrong or these people just don't know tough vs tender chicken.
I've tried 4 times now to eat a chicken the same day it was killed, the 2nd day, the 3rd day..... and it's good but tough. In the end the best flavor and most tender chicken is one that is killed, then kept in fridge for a few days, frozen and then thawed and cooked. I don't know how long it needs to be frozen but we just had one that was frozen for 10 days and it was perfect!
So if anyone knows what I'm missing, let me know. I believe the same may be true about turkeys. We made sure that our turkeys last year that folks got had 5 days before being cooked on T-day because any less and I think the turkey would be tough. Our T-Day turkey was really tender on day 5. Though I also have 1 turkey left still in the freezer and I'm going to try out the theory and see if it's more tender. I'll let ya know....
I still think those folks eating chicken the same day of slaughter just don't know good chicken.... or they are doing some kind of fast tenderizing process that I want to learn about.