I looked up several online, and just kinda winged it (ha ha) depending on what I had around. I know we used the requisite dry red wine, probably a full cup (even a stale bottle is fine as long as it hasn't turned into vinegar), a can of chicken broth, a whole onion cut into quarters, some carrots, and I used an herb blend called herbs de Provence. It has a lot of herbs in it, but I know rosemary and thyme are two of them. Also salt and pepper to taste. We cooked that mature rooster for 10 hours on low. A younger one might only take 6-8 hours on low or about 4 on high, but I would not recommend cooking a mature rooster on high. There is a lot of tough connective tissue to break down, and low and as slow as possible is the way to go!. We flipped the whole bird over about halfway through.
The leftovers make great "pulled chicken" sandwiches. Just pull the remaining meat off the bones and mix with BBQ sauce of your choice! Or you could make chicken and noodles with the leftovers. He came out very moist and well flavored.
Enjoy!