Tip:
Highlight text to annotate it
X
Hi! This is Richard Buccola in New York City and today on behalf of Expert Village, I am
going to show you how to make a Rotisserie Chicken. Just wiping off my salt because I
did touch it with my raw handed chicken. I don't want you guys eating and saying hey
wait, you touched the chicken, you touched the salt. Hey come over here to my rotisserie.
It is a rotisserie I got off of television and it lasted me for about 5 years. Nothing
went wrong with it except for the button here on the right so if the makers of this one
wants to send me a button or even a new one, that would be cool. Just kidding. Anyway great
rotisserie was recommended and was about $200. It came with a lot of fancy gadgets and stuff,
but what is great about it is that it will flavor the cheapest piece of meat and will
be a really good piece of meat. So let me get this out and real simple. You have your
stand here. It is real simple, put it on your stand and just want to get it through the
chicken. Going to go right through the breast and you will see we'll go right through poking
both sides and go straight through nice and easy. So you come out and there it is. You
are going to put your top back on right like so. You are going to put it in its stand.
Put this in the sink for washing and that is it. Actually you are going to keep your
plate here. I can actually turn this sideways here and season it and actually center the
meat. When I come back, I will show you how to season it.