Don't cook it today. That would be a mistake as it's rigor stiff. The muscle needs to relax for a few more days or all that work is for not. If cooked immediately after dispatch meat is fine, otherwise you need to let it rest.
Cheap crock pots work very well for older birds. I see no reason for pressure cookers. You can also simple start it in the stew pot. The trick with those, and where most people mess up, is don't let it boil. Boiling of meat is the easiest way to ruin it. Slow simmer at best, steaming to few small bubbles around edge of pot. Slow cook. Once cooked pull out the bird and add the veggies to stock, raise heat. Pull meat off the bird while veggies are cooking, put greens in last few minutes then put meat back in. Voila! Big batch of stew.
If using rice it can be cooked in stock and veggies, time it to be cooked when stew is done and adding chicken back in. I like egg noodle so cook them separate, pull some stock out of pot to cook in then strain back into when done. Keep noodles separate from stew until ready to eat each serving or it just turns to mush.
