Be sure to wash your hands, implements, and boards with warm soapy water.

Halve the chicken with sturdy poultry shears or a strong, sharp scissors by slicing first along the breastbone. Flip the bird over. I like to wash my hands and the scissors before slicing along the backbone; I think it is safer. If you agree, wash your hands and scissors with hot, soapy water. Dry well with a clean dishtowel.

Slice chicken alongside backbone, being careful of sharp bones.

If your bird comes with gizzard, neck, heart, you can freeze these for broth. Liver, which is highly perishable, will make broth bitter. Freeze or cook immediately by sautéeing in a little butter or olive oil.

Freeze half of chicken you are not using in Ziploc. Be sure to label and date it. You could also cook it in this recipe.

If you are pre-salting the chicken, place in a pan, and salt it front and back with about 1 teaspoon salt. Note that fine sea salt is much saltier than larger-crystal salts like Diamond Kosher; I learned this the hard way. Add about 1 teaspoon freshly ground black pepper. Leave 1-24 hours if you can, refrigerated, skin side up. If you leave chicken uncovered, skin will dry out and crisp nicely while cooking.

Take chicken out of refrigerator one hour before cooking. Preheat oven to 375F.

Place chicken in a baking pan that just holds it, or a 12-inch oven-safe sauté pan. Wrap wingtip in foil or trim it to prevent burning.

Add small splash of olive oil to pan–no more than 1/2 tablespoon. Chicken will give off plenty of fat as it cooks.

Slide into heated oven and cook for an hour. Chicken is ready when leg moves easily, and juices run clear rather than pink. Knife cuts in leg should reveal cooked flesh without any pink.

Serve with tortillas, a platter of salad greens, sliced tomatoes, radishes, sliced scallions, lemon wedges, sour cream, or sharp mustard. Pour the pan juices into a jug and bring to the table for diners.