Has anyone tried this? I'm going to make the chicken tonight (after only 24 hours of salting, alas I should have looked at recs here earlier!) and I'm wondering if the process would be simplified (I know, not usually aligned with equally good results) by cooking the chicken on my rarely-used little oven spit--just a rack that sets up in a roasting pan, clunky and a bit of a pain to rotate the bird 45 degrees but it does work. Mightn't it save on all the splattering when moving the bird? Mightn't it allow the skin to crisp perfectly? Not that I'd suggest I could improve that recipe. Just wondering.
I'd much appreciate the benefit of anyone's experience in this!