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Tips on cooking whole chicken with crispy skin


Silver Member
Oct 15, 2013
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:
  1. Cook in Deep Covered Baker at 350 in oven for 30 minutes covered then 30 minutes uncovered.
  2. Use RockCrok Dutch oven at 350 in oven for 30 minutes covered, then uncover and broil for remaining 20 minutes.
  3. 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?



Veteran Member
Sep 5, 2008
Rotisserie lets the juices drop off, which makes the skin crispy, and you'll never get that with the bird sitting directly in the DCB or RockCrok in its own juices. Just my thought. Closest would be breast side up, uncovered, rubbed with salt, at a higher heat roasting in an oven , not microwave, maybe 400-425 after looking at use & care directions.
Sep 19, 2017
Yes to #3! I use the RockCrok for 28-30 min in the microwave and then put in the oven under the broiler for 5 min max. Skin gets a nice golden color and also crispy.
As for the store rotisserie, I have seen them inject marinades/flavors into th3 chicken also.
Dec 13, 2016
My friend who is a chef said the key to crispy skin is dry skin. Before oil or anything make sure the skin is REALLY dry. She recommends using a hair dryer on low to dry it out!!! Haven't tried it yet but I'm going to :)