Buy one from your farmer’s market. Cut off the wings, then the legs, then the breast from the back. (Freeze the back and neck and use them later for stock.) Sprinkle all parts with lots of salt and pepper and some dried herbs. Bake the chicken wings, legs, and breast skin side up in a pan (without a rack) at 500˚ for ten minutes, then turn the heat down to 425˚; ten minutes later, add the liver, heart, and gizzard. The chicken is ready when the skin is brown and crisp. Be careful not to overcook—it’s OK if the juices are a little pink (I cook a three-pound chicken for a total of thirty-five minutes).
This is the only way I know to cook chicken so that the breast meat is as juicy as the dark meat. If you don’t cut the chicken up first, or if you cook it at a lower temperature, it takes longer to cook, and the breast meat gets dry.