I am confused again...
Is this a "list three things" or is it a request for help and suggestions? Seems to be a bit of both.
Someone mentioned reducing pan juices with wine. Don't worry about it not tasting any good. IMO using wine like that makes the food "posher" not better! Unless the recipe is specifically a wine sauce recipe, then you are better off using a basic chicken or veal stock for your deglazing and reduction.
This chicken has really got me thinking. The biggest bird I have ever seen that I remember is a size 20 (2 kilo) or if you like 4 1/2 pounds. You are talking a bird about 50% bigger than that...free range!
Sorry, but I cannot believe that. Sure it might happen as a random freak of nature...But to get a bird that large regular enough to sell, must be force fed or steroid or something..not free range!