General Cooking Questions

I've been cooking since I came on here. My biggest problem have been with my proteins. I've followed a lot of the roast chicken recipes on line. One thing I never got was crisp skin. I do a pan fried breast and can get a crisp skin on that but that's it. For me, crispy skin is so important. I've listened to all the audio's which might relate to the subject and I hear you guys speak of blanching. Blanching is adding water to the skin so why does it work, what is the reasoning behind blanching.