Howdy all, I made a whole chicken in my Deep Covered Baker this week and it was wonderful as usual. I used a rub and baked it about an hour at 350. I've also used the microwave to cook a whole chicken in 30 minutes. Both methods produce moist, juicy chicken that is wonderfully tasty. I want to work on my technique to get a crispier skin on the chicken. I realize it will be difficult (if not impossible) to get a skin as crispy as the rotisserie chicken you can buy in the supermarket. My goal is to get as close as possible without too much fuss. Here are my thoughts: Cook in Deep Covered Baker at 350 in oven for 30 minutes covered then 30 minutes uncovered. Use RockCrok Dutch oven at 350 in oven for 30 minutes covered, then uncover and broil for remaining 20 minutes. Use RockCrok Dutch oven in the Microwave for 20(?) minutes, then switch (uncovered) under broiler for 10 minutes. These are three experiments that I haven't done yet. Has anyone tried something like these three suggestions? If you have how did it turn out? Thanks!