So I am sure this question has been asked before but here it goes, I just got a pressure cooker (20qt) for use in canning and soups mainly. I wanted to use to to cook up some stock. I have a few dual purpose roosters I butchered this fall I am planning on using them whole or cut in half or whatever but the whole raw bird. My question is how long does it have to cook, at what pressure setting (I am at about 1500ft in Northern Wisconsin), and with that cook time in the pressure cooker will the meat still be ok for soups and casseroles and sandwiches or will it be cooked to mush? Also how much water would you start out with for one whole DP bird?