If you roast your chicken right when it comes out of the oven you can pick off a whole bunch of crispety skin before people notice...

And I have stock cubes: Make stock, freeze in ice cube trays, store cubes in freezer ziplock bags.

The French put a bunch of butter under the skin; never found it necessary, chickens have marvy fat. HOT HOT oven, though, or the skin isn't crispety enough.

Feed the leftover chicken to people, eat all the skin.