[Mass. Wine Guy]

I put a nice chicken (I assume she was nice) in my fridge yesterday after rinsing and drying it. I want to try this to see if it really does produce a crispier skin. When it's time to roast it, can I still rub the chicken with olive oil and seasoning, or will that defeat the purpose of air drying?

Thank you.

[Rob Babcock]

Sure.  Oil=fat.  Dry cooking can include fat but not stock or water.  The fat will actually help crisp the skin.  Even if your chicken secretly wasn't so nice.

[Syrah]

You could try poking holes in the skin with a fork before cooking.