On Sunday DH & I processed an 8 month old rooster which I have in a brine. Wondering how he would be best cooked? He is kind of scrawny dressed out at 3.76 lbs. Suggestions? Will he be tough if he is in a brine all week and is slow roasted on Friday? He seems to be in a state of rigor now so I am wondering how to proceed with him. Thank you guys!!!