Get a Super Crispy Chicken Skin by Piercing It With a Needle
Cutting the skin on a large piece of meat like ham is a great way to remove all that tasty fat and make the skin crispy, and the same principle can be applied to chicken by piercing it with needles.
This method can be applied to chicken or duck (click on the link below to see the Food52 Ultralight Roast Duck Leg recipe) and requires little or no extra prep time. Just take a needle and make tiny pricks all over the skin, piercing at an angle to avoid piercing the meat. The fat will come out to the surface of the skin as it cooks, turning it into a crispy crust and making one delicious bird.
How To Make Duck (or Chicken) Skin More Crunchy Without Adding Anything | Food52