Many thanks for all the chicken info and advice, folks. It helped!
We're eating it. While I would certainly not eat a chicken I found dead somewhere if I was uncertain about the cause of its demise- my 99.99% was not lightly arrived at. The other rooster killed this bird- to go through the entire diagnostic procedure would be boring- but it was plenty long.
And borne out by the autopsy- the carcass was flawless- except for peck wounds to the head- not a bruise on it. There was even some fat (not much) which I was glad to see. No trace of any gut taint smell once cleaned and rinsed. One thing worried me at first, until I realized what I was looking at- the legs and thighs almost looked like they were bruised to me. But- it's just that the dark meat on this bird is really dark. Looking closer it really didn't look like bruising; the dark color was totally uniform. Half the time these days, when you eat chicken thighs, the color is barely darker than breast meat.
It's a substantial bird; and is being made into a pot-pie sort of thing; which does involve boiling it until the meat falls off the bones. And while simmering- it smells VERY chickeny.
We're going to add potatoes; make gravy; add carrots, peas; and simmer until done; then on the recommendation of my old Joy of Cooking, put biscuit dough on top and bake it. They caution strongly about the hazards of soggy crusts in pot pies- and I'm thinking we'll put trying that off to another day.
And, I'm delighted for the advice on rooster numbers; I am a first time chicken herder, in spite of all the school; and I hadn't seen that info elsewhere. We'll wait until we've got a bigger flock to try adding another.
We'll let you know how it tastes. Smells wonderful, simmering on the back of the woodstove.
Do you remember the extra verses to "She'll be comin' round the mountain"? Do they still sing them, or is it not pc, any more? "We will kill the old red rooster, when she comes." And, "Oh, we'll all have chicken an' dumplins, when she comes." Tradition.