Help with Rotisserie Chicken Skin

[Steve Whiting]

In my quest for trying to perfect my Rotisserie Chicken I have a question. Is the skin supposed to be soft and loose? I brine, air dry, season under the skin and cook the chicken at about 375 till done and then a short rest. When attempting to piece the bird the skin is so loose it tends to just fall off of the meat. Is this normal with Rotisserie cooking? Is there a way to crisp it up or do I need to go direct to do this?

 

[George Curtis]

for that you need a hot fire. i just use the fire on one side. first i would suggest poking a bunch of holes in the skin. second if the skin is not crispy, i just turn the chicken by hand and let it stop till crisp in one section and then turn a bit to another section till its all crisp. i don't eat skin but the wife likes it so that how i do it.

 

[Dave from Denver]

the skin's loose because when you season under it you break all the little membranes that hold it in place. Next time just season liberally outside the skin and inside the chicken's cavity. The skin won't be so loose after cooking.