[jyl]

Yes, brining works on chicken, turkey, even lamb and pork. Flavour stuff is optional (like vash uses different stuff than I do) but the key is the salt water. Start it now, your 15 hours are ticking away.

Vash's way of roasting, then breaking down and broiling, is pretty cool. No doubt, that will give you great skin.

Of course, you could go all the way in that direction. Break down the chicken first, to two breasts and two leg/thighs. Brine. Dry. Salt. Brown in a hot iron skillet or similar. Then transfer legs to oven and start roasting. After 15 minutes, add breast. Roast to a bit below desired temp. If skin not crisp enough, broil per vash.

I love crisp chicken skin. Last chicken I cooked, we removed the skin after cooking, used torch to finish crisping, then cut it in strips and ate like chips.