I made this yesterday and cooked it in the oven for 4-ish hours at 250. I used a cut up chicken rather than a whole one. But the skin didn't really come out all that crispy! What's the secret to getting really crispy skin?

Fortunately I forgot to add the salt and I just sprinkled a little sea salt over it later on. I almost died when I saw the amount of salt it uses! That's a huge amount!