More on Preparing Chicken for Chicken Noodle Soup

"Hi, Christy Lions, back with Expert Village. We're carrying on with our comfort food meal. This is the baked chicken portion. Got everything ready. Here we go. While we're in the chicken mode, we've got more chicken as well as purchasing the three chicken breasts for the soup, I also got a cut up chicken in its entirety so that we could make the baked chicken. Its from this cut up chicken that we took the giblets to put into the soup. But I didn't need any of this part for that. So, that?s where they came from. Now that we've got all the chicken cut up and clean, cut off the excess fat. Remember again, I was using my scissors. I don't know if any of you know about that helpful hint. What we're going to do is put skin side down first, bones facing up. When it comes to the legs, you can put it on any which way you like. Place them all on the foil tray. Take some oil, sprinkle it over the chicken as we go along. I'm actually going to rub it in a little bit, turn it over and get it on both sides. I still want to still leave bone side up, however. And that'll mix in with the fat of the chicken itself. Ok, let's spread things out a little bit, make some room. Again, here we go with the hands. By the time you finish with a chicken meal, you're going to have the softest, cleanest hands ever was. Ok, now comes the personal preference part. When it comes to spicing your chicken, you can really use anything you like. I happen to like mixed up seasoning already. Its got paprika, onion, and garlic in it. Sprinkle that all over the chicken. I'm also going to put just a little salt and pepper, not too much cause some of the spices already have its own in it. And then a little pepper. Get the tongues, turn them over and we'll do the same thing on the other side. Ok, there we go..."