>>12261314Pat skin dry. Rub some dijon on the skin, fry skin down in butter (ghee). Smash a few garlic cloves, toss in (skin and all) with some dill. Baste baste baste.
Haven't done it before, but I've never cooked just the skin. It'll work, though.
Putting dijon under the skin of your chicken is also a really good way to keep it nice and juicy, on top of brining, which you should be doing.
