I have the hardest time getting my chicken skin crispy. I use a vertical roaster, separate the skin before cooking, oil and salt the bird. I cook around 350-375 until the breast is 165. The skin is consistently rubbery. Any suggestions?
Sorry for the hi-jack. Good luck with you chickens todd, let us know how they come out.
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Working with a Large Big Green Egg and lovin' it
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