Take your whole chicken, salt the skin liberally (pepper, too, if you like), and put it in the refrigerator, uncovered, overnight. (Or you could hang the chicken and turn a fan on it for about four hours.) The salt will dehydrate the skin, which is the key to achieving the must-desired crispiness. Pat it dry one last time with a clean kitchen towel, and throw into the rotisserie cooker.

Give it a try that way, Alex, and report back on your findings. If all goes well you will upload a picture of something that doesn't look completely revolting, for once.

You might also put some quartered taters in the bottom of that cooker, to roast along with the chicken. The drippings will make them mighty tasty.