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Summary: Learn how to take out the gizzard for rotisserie chicken with gravy with expert cooking tips in this free comfort food cuisine video clip.
Views: 1,337 | Tags: dinner, recipe, chicken, cuisine, rotisserie, broiled, gravy, broiler, broiled chicken
About the Expert
Richard Buccola Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ'... read more
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Questions & AnswersHi! This is Richard Buccola here in New York City. I am here today on behalf of Expert Village and today I am going to show you how to make a Rotisserie Chicken. So the gizzards are all the parts like the liver and the neck which believe it not has a lot of flavor and you see it is right there. You could actually just fry this up in some butter and some people would actually like that. This is very flavorful. The meat is outstandingly delicious. That is a way of saying it. You could also use this for flavoring of soups or just a bone to give it that flavor. There is a lot of flavor in this neck bone so don't throw away your gizzards. Use it, cook with it. You can put the liver right into you know, liver and onions is always nice. You get a few of these and throw them in butter so quick tip for not throwing away the gizzard. Come back and we will show you how to wash and season this chicken. You know when I come back later, I will even fry these up. I know my mother-in-law likes the liver and stuff. It is something I could just show you real quick. So just a little sauce pan and butter and we will come back and I'll show you how to do that too.
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