Has anyone tried to Sous Vide their roosters? I like the extra volume of water that I get from boiling them all day and sometimes even more the next day when I prepare large stock pots of soup for family. I was wondering tho on the idea of doing Sous Vide that tough rooster might be more tender cooked via Sous Vide for the occasional chicken for dinner routine. Of course, I would not have all that stock that I enjoy turning into great soups. Now I am perplexed even asking this question. Anyway, what do you think have you done it?