I like cooking it flat (called spatchcocking), but think you should cut it up, use back, wings for stock, then cook two dishes; one with the breast meat, and a second with legs. thighs. The breast recipe(i.e. a broiled or grilled one) will be best the day its cooked. The dark meat recipe (i.e. a braise or stew) will be good reheated over the next few days.
Also, check out this forum;
Home Cooking - Chowhound
My new favorite... sorry you guys...