Adding Giblets to Rotisserie Chicken Recipe

Video Transcript

"Hi, this is Rich Buccola here from New York City and today on behalf of Expert Village I’m going to show you how to make a Rotisserie Chicken. Okay, see look, you’ve got your onions on, come on in and check it out, this smells great by the way. This is one thing that will get everyone going. The onions are cooking real nice today, you’re just going to add your neck, your liver is going to cook pretty fast and so is the heart, add them in there, they’re just giblets, something to heat up right. I usually use these with seasoning salt, just get it hot, you want to get it brown, get it all cooked up nice. As it’s cooking you’re going to add a little bit of pepper, fresh pepper and of course you’re going to add some salt and that’s it. Keep your spoon here and you’re just going to keep turning it with the onion. See how fast that turns brown, these are almost done, you just want to get them brown and it’s starting to get there. You’re neck is going to take a little bit to cook and that’s it, just finish these up by browning, when I come back I’ll show you the finished product and it will be done. And that’s it, neck and giblets, just a nice easy way to flavor up soup and stuff like that. "