Crispy Chicken Skin?

Mole351

So I've cooked a couple of spatchcock chickens and was able to get a good skin texture with olive oil and cooking skin side down for a bit. Is it possible to get a similar texture/taste using the sittin chicken or vertical chicken roaster?

I have a lbge, and in the instance I have good amount of company I don't have enough space to do 3 spatchcock birds...

stike

i dry the skin overnight in the fridge, and go about 250 until the chicken is done. cuppla few hours. skin has been crispier lately that way

NecessaryIndulg

stike mentioned... also lightly dust with cornstarch.  

DIXIEDOG

The last 15 minutes of my cook I fire the heat up to 500 degrees...skin is great that way.

Richard Fl

This method works for me for crispy!

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=993397&catid=1

boatbum

+1. Uncovered in fridge overnight.

Z_Eggineer

Firing up at the end and drying in the fridge overnight both work.

I have a question: what if you took tongs and put the pretty-much-cooked-chicken (150 F?) ONLY with the skin side in fryer oil at 350 F? or I know some comp teams fry it separately.