Some put in small area and sock the corn and milk to them. IDK if that helps much?
Brining helps some but I doubt will solve a tough bird.
Crock pot till the legs pull away is easiest and you can see the progress.
Now after a few failed attempts with a pressure cooker (go too long and you end up with inedible meat mush mixed with little bones...) 20-25 minutes will turn any old bird tender. I rip the weight off carefully quickly with a towel. Don't want to wait for it to cool down and cook too long, 20-25 minutes is it. If you do wait for the pressure to come down itself anyway you'll still have a whole bird it will not be stirring and boiling just have to be careful removing it cause it'll be about falling apart.
I de-bone after cooking re add the carcass to the broth with a little carrots onion celery, pressure cook for a hr or two, makes a great bone broth. Strain into another container and let it cool down over night in the fridge (probably could use a fat separator or be careful and pour off fat so you can use immediately)
Next day take fat chunk off, add jelly broth to pot, add all the fixings and meat to whatever soup or chicken and biscuits, dumplings whatever your making, best ever!
