I deboned (removed breast and thigh) from two 25lb birds.
Leftover bones are chop to piece except for the back. Bones are roasted with S&P for 30 minutes then into pressure cooker with white wine for dripping.

Meat was brined in salt/brown sugar and pickle juice; brine for one hour.
Breast were roasted skin side up for 1 hour, thighs for 45 minutes, drumstick for 30 and back for 15 minutes.

While resting the dripping was added to the liquid in pressure cooker and reduced. 2 cups of onions were chopped and caramelized. 1 cup of dried cranberries was soaked overnight in 1/2 cup of white wine and 1/2 cup of Grand Marnier.
Reduced dripping was added to the onion and cranberry mix for a sauce. , about 4-6 cups. Thicken with corn starch and add slices of frozen butter just before serving.

Sorry nothing left for photo.