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Click to WatchWhich way to get the most crispy skin on a chicken rotisserie or spatchcock?
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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.