Devouring salty, crackling poultry skin is one of my favorite things about eating birds but, once cooled, it can go from transcendentally crisp to upsettingly gummy in a matter of minutes. Depending ...

Now what's the secret to getting that amazing crackling? Well it's easier than you might think, providing you remember one simple rule 'moisture is your enemy, fat is your friend' and by that I mean, ...