We put ours in an enameled cast iron Dutch oven, covered with water, in the oven after dinner one night and cooked him like that all night and all the next day. At dinner the second day, shredded the meat from the bones- well, very little shredding was necessary since most of the meat had fallen off the bones by then. Took some of the (unbelievably delicious) stock and made chicken and biscuits for dinner. Amazingly good. The rest of the stock was strained thru a men's handkerchief and frozen.
This rooster was almost a year old, so pretty tough when we started him. That low and slow cooking did wonders.
