Hmm, Ttyrannosaurus Buff in newly planted corn? Should I fence the garden? Wonder how much damage one chook can do? Wonder how long he'd last before a wild dog got him? Maybe he'd stay in the trees do you think? We can always find out, I guess.
Roosters might turn to leather, but it is extremely tasty leather! Butcher him, put him in cold salt water and let him chill for a day or two then cook him some sort of slow moist way and he will be edible. You could put some green papaya slices or some papaya peelings in with the cold water if you had them, that would tenderize him. After he's done soaking, a bit of pressure cooking would speed things up. Save all the broth, too, that will be excellent broth. Adjusting the pH of the cooking water can either toughen or tenderize things, although I'm not sure whether adding vinegar or baking soda would be the thing. Vinegar breaks down bones and adds calcium to the broth, I'd suspect. Adding a bit of baking soda to boiling beans lets them cook quicker. Splitting him in half and using two pots, one with a bit of vinegar and one with a bit of baking soda would be interesting, don'tcha think? Cooking is half chemistry class anyway, may as well go over the line into full on chemistry.