My friends live in an intentional community in the south valley of Albuquerque, NM. They recently killed off the vast majority of their male chickens, including the crotchety 1.5 year old rooster who hated everyone. In conversation I mentioned that I have always wanted to make Coq au Vin with just such a creature and now I have him in my fridge. In looking at recipes I've noticed the braising times are mostly in the 25-35 minute range. Am I correct in thinking that is an adjustment for the youthfulness of the average American grocery store chicken? If so, how long should I cook my rooster for?