Sorry I didn't see this till now!  Thanks for the update.  I'm glad he won't be bothering anymore.  The best solution.  Let us know how he gets cooked and what the texture/taste was like.  I'm curious because the only ones we use for fried chicken are the Cornish Crosses.  Any other roos we pressure cook.  Learned the hard way on the first one, but one tough, stringy fried roo was enough.