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Which way to get the most crispy skin on a chicken rotisserie or spatchcock?
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Proud and vocal Vegan. I don't see why an animal should lose their life, just so you can have a snack.
In a country such as this, where there are fruits, grains, and nuts in abundance, how can one think that he must eat the flesh of dead animals?
https://eggheadforum.com/discussion/comment/2590001#Comment_2590001
LBGE, SBGE, Carson Rotisserie, Blackstone Griddle
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Ronald Reagan
For the crispiest skin, there are several things I need to do:
Cut some slits in the skin along the back and poke some holes over the breast. That lets the fat drain out.
Rub baking powder and salt into the skin, and let it air dry in the frig for at least a few hours, preferably overnight.
Use higher heat than usual, at least 400°F or more.