Cut up the chicken into 8 parts (2 legs, 2 thighs, 2 wings with some breast meat, 2 breast pieces). Place the back, neck, and gizzard in a saucepan, cover with water, and simmer about 40 minutes to make broth. Strain, and season to taste with salt.
Fry bacon or salt pork slowly in a large heavy skillet until brown and crisp. Remove and drain on paper towels.
Remove all but 1 teaspoon bacon fat and heat it along with the butter and oil. Add the chicken parts and saute them over high heat, turning, until all sides are brown-about 5 minutes. Add the onions and stir them around with the chicken for 2-3 minutes, then sprinkle curry powder, cayenne, and salt over and mix well. Remove breast and wing pieces and keep them warm. Pour chicken broth over dark meat, bring to a boil, cover, lower heat, and simmer 20 minutes. Now add the breasts and simmer another 10 minutes.