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I put slices of sage and cloves of garlic under the skin
That is the way I prepare duck for confit. I detach the skin after the duck is cooked and crisp it up.
im honestly fine with skin thats crispy on top and soft underneath I prefer it like that
Air.
Been doing this for decades. I spatchcock and place on a rack in a pan after drying with paper towels. No soggy skin in sight!
I also like to put seasonings, mixed with a bit of olive oil, between the skin and meat. Yumm!
You want crispy skin use poultry spice/seasoning & 2 tablespoons of baking powder( not baking soda) mix well in a bowl while dry, rub down the entire chix with that rub & bake/roast as usual, you will get the crispiest chix skin you've ever had, is delicious
Crispy skin is my favorite part of a roast chicken! Also you have nice hands 🙈