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====Whole Raw Chicken stuff====

Since the end result is a deboned chickenmeat in, basically, a stew-like thing, it's not really necessary to roast a chicken to perfection.  Because of this, we can employ some cut corners.  Spatchcock the chicken by cutting out the back bone with shears and removing the wish bone and keel bone.  This will allow us to cut the cooking time significantly.  Place the chicken along with the back, neck, keel bone, heart, and gizzard (save the liver for something else like Chicken Liver Mousse).  Salt lightly and cook in an oven at 400F until probe thermometer reads 155F in the thickest part of the bird.  We can pull a bit lower in temp because we're going to be cooking the bird a hell of a lot more (honestly you can pull at any temperature provided you have built a good amount of fond in the bottom of the roasting pan and the chicken is a good deep brown, all that brownness is all we're really interested in in this stage).  Remove the bird from the pan and let it cool until cool enough to handle then pick off all the meat.  Add some water to the pan and use a whisk or spatula to loosen the fond off.  Reserve this fond.