May try a 1 hour dry prior to cooking on the rotisserie to get the skin extra crispy. The 1-hour salt treatment and rinse and pat dry works OK. But, the skin still doesn't have the ultimate crackle.

I've never tried that. Looking forward to your result. I am also roasting a chicken on the grill this evening but will put in in a glass baking dish to retain the juices. Am probably going to set half a spaghetti squash in with it too.

Have read if you let it air dry all day on a wire rack you get a more crispy skin.

Olive oil and salt, then cook in the air fryer works well for me.

I've done a 1-2 hour rest covered in salt followed by a rinse and pat dry and it is satisfactory when cooked on the Cuisinart rotisserie. Just no crackly crunchy. I am hopeful that the dehydrator treatment will seal the skin so it is less likely to baste itself with skin fat.

Got half the test done anyway. Rotis stopped turning. Had to order a new one. New one has a non-stick interior unlike the old one. No big loss. Seasoned er up and dried it at 150F for 1 hour. Roasted it on the spit at 400F. The bottom got nice and crispy. The next one should be great once it gets dried and turned.

The new one came. Same interior as the old one. Not really non-stick.

Finally gave the new process a complete test drive. Removed the backbone, stitched it up and did my usual spice mix rub and dried it in the dehydrator for 45 minutes or so at 155F. After the pre-set rotisserie cycle was over the skin was quite crisp all around. All of the dark meat was perfect in taste and texture even in behind the legs.
We have a winner that can easily be tweaked for a better result next time. Score - 8.8 Since the chicken was an off-brand not our usual, the breast flavor was kind of boring which we ate last. Had to break out the Valentina hot sauce for that and still had enough breast left over to make over a pound of my Wife's delicious chicken salad. Her best ever. Scored that a ten.

I barbeque..."here in South Africa..Braai" a lot of chicken. 2-3 hours in a bottle of beer, preferably a dark stout like Guinness, and lots, I mean at least a handfull, or 2 of coarse salt...ie kosher salt. Remove and drain for a couple of minutes, skin side over hot coals to crisp it, and then a slower heat to cook until done. The sugar in the beer helps to "caramalise" the skin. JTD...Juicy, Tender and Delicious.