Scoring the skin of a large cut of meat like a ham is a great way to render out all of that tasty fat and crisp up the skin, and the same principle can be applied to chicken by poking it with needles.
Photo by Claire Lower.
This method can be applied to chicken or duck (click the link below for Food52’s super easy roasted duck leg recipe) and barely adds any extra prep time. Just take a needle and make tiny little pricks all over the skin, poking at an angle so as not to pierce the meat. The fat will render out onto the surface of the skin while cooking, crisping it up and making for one tasty bird.