Cathy,[p]I am sorry I lost your directions on how to crisp up the skin on butterflied whole chickens. My intentions are as follows;[p]1. No salt solution, I don't like a lot of salt. Cover with rub.
2. Cook at 250-275 skin down, first, till 125 degrees on the polder placed in thigh. Drip pan under.
3. Turn chicken to bone side down and cook till 170 in the thigh.
4. Remove drip pan and turn up temp to 375-400 turn back to skin side down and cook until crisp and temperature is 180 degrees in the thigh.[p]I don't remember if you made the skin crisp in the beginning or at the end of the cooking. Also please check my temperatures.[p]Thanks,[p]N.W.