The Crispiest Roasted Chicken? (Part 1) - Chicken Broth Jelly Chicken 

I think this is a noble effort, but I just think chicken (and turkey) meat has too much moisture to allow for Peking Duck type skin (as opposed to your crispy pork belly with all the fat). First, duck skin is thicker. Second, obviously the Peking Duck procedure is a multi-day effort of blanching and drying the skin and allowing fat rendering. Also, I'm not sure you've factored in all the sugar that goes into that method (i.e. another means of insulating the skin via sugar caramelization). Anyway, I've noticed this problem even when I deep fry my turkey. The skin is crisp when it comes out of the fryer, but during the rest period it re-absorbs moisture from the bird. Indeed, if I want crispy skin, I either remove some prior to letting it rest, or I strip it off and put it on a cookie sheet and pop it into a hot oven. My two cents.

Very cool idea. You mentioned that gelatin is alcohol-soluble and that got me wondering if you could create a thick, gelatinous lacquer with some alcohol and brush it on before roasting. The alcohol would evaporate more quickly than water, helping speed the crisping process. Continuing with the Peking Duck inspiration, maybe some maltose and vinegar could be part of the lacquer. Enjoying the channel!