WinnDixie had whole chickens on sale for $1.00 a pound, usually $1.50, so I bought a couple. My last butterflied bird turned out so good, I figure I'll do these the same way. My question is,has anyone tried just removing the skin, coating with mayo then rub? I really don't like the skin, crispy or not, and I would think the skin serves as a barrier for getting the seasonings into the meat. I've heard the skin keeps the meat from drying out, but wondered if anyone has any experience and tips on how to make it work.