Serving Giblets with Rotisserie Chicken Recipe

Video Transcript

"Hi, this is Rich Buccola here in NYC and today on behalf of expertvillage, I'm going to show you how to make a Rotisserie Chicken. So you don't want to let the liver cook to much just cause it will get rubbery, so just a couple of minutes on each side. you see that's nice and brown, it's actually done at this point. And, you may want to just serve it, you know, one like that with a little bit of onions right on top and the other one right next to it. This could be a nice little appetizer to someone who likes it. Simple like that, boom, liver and onions. That's it for your giblets. You got a hour and a half for your for your rotisserie. When I come back in a hour and a half I'll show you how to take it out, how to carve it, how to serve it, how to store it and how to clean it and how to maintain it and I guess that's cleaning it. See you when I get back. So, you may want to even do something like this with the rest of your gibletts. Get a couple of small plates, I know some people may not like this, but it's simply a nice little teaser snack if you like this. Smells delicious, I can't even tell you. Again, some of the oniors and some gizzards, just a little bit of onions and serve it like that. Get yourslf your kneck, your kneck you want to cook a little bit more but, I've had it in here five or ten minutes, five or seven minutes now and you basically want to put that right there as well, put your onions on top with that butter. That's nice, I mean delicious. Cooks great"