THyde
TVWBB Guru
Hi Everyone. I'm about to cook a rotisserie chicken today, and want to know what you guys do in order to get the skin super crispy. In the past, I have used the Roadside Chicken method which works good, but what ingredient in particular helps crisp the skin over the course of the rotisserie cook?
Lately, I have been brining the chickens about half an hour then putting some Adobo on the outside, truss and spin. The skin does not crisp up that well using this technique.
What can I put on this bird to crisp the skin up nice?
Thanks in advance!
Tim
Lately, I have been brining the chickens about half an hour then putting some Adobo on the outside, truss and spin. The skin does not crisp up that well using this technique.
What can I put on this bird to crisp the skin up nice?
Thanks in advance!
Tim