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Yes, I just turned the stove off and let the pressure go down naturally. Took better part of an hour or two. It was 15 lbs pressure for 12 minutes, and then natural cooldown.

I ate a year old Production Red rooster that I processed the same way, but his breast was literally half the size, and all his meat was tender, if a little on the mushy side. His breast meat wasn't chewy, so I was surprised this ginger broiler was. Not sure if I should cook legs/wings separate...

I processed an 8 month old Ginger Broiler rooster recently. I skinned him, and his carcass was too big to fit in a gallon ziplock bag, so I cut off the wings, legs, and neck, and rested the carcass in a fridge (laid out the wings/legs flat separate from the body of the bird) for 6-7 days. This...