Chef Boy Logro’s Chicken Pot Roast is finger licking good! | Idol Sa Kusina - video Dailymotion

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While cooking his Finger Licking Chicken Pot Roast, Chef Boy Logro goes over the benefits of using a thick iron casserole!

Transcript

00:00Welcome back to Idol sa Kusina!

00:02Are you still able to eat?

00:04Yes!

00:08Okay, no problem.

00:10Our next dish is Finger Lickin' Chicken Pot Roast.

00:14Let's start!

00:16Let's call again, of course, Pigtok!

00:19Yes!

00:20I'm here!

00:22Woo!

00:23Yeah!

00:24Hey!

00:25Chef, I'm here.

00:26I'm still listening.

00:27Chef, it's delicious.

00:29So, are you ready?

00:30I'm ready, Chef.

00:31Okay.

00:32The next thing we're going to do is…

00:36Chicken Lingerficken?

00:38Finger Lickin'.

00:39Finger Lickin' Chicken Pot.

00:42Yes, roast.

00:43You're good at English, I'm good at cooking.

00:45Yes.

00:46Right?

00:47No, not really, Chef.

00:48Not really?

00:49I'm not good at English.

00:50English?

00:51Not really.

00:52Just a slight.

00:53Okay.

00:54When buying chicken for pot roast,

00:57choose a roaster.

00:59If not a roaster,

01:00the muscle will be easily crushed.

01:04Is that so?

01:05Yes.

01:06But if you're going to use a roaster,

01:07the longer the fat lasts,

01:09the more delicious it will be.

01:10We're going to tie it.

01:12We're going to tie the leg.

01:13Yes.

01:15Why are we going to tie it?

01:16So that it won't come off.

01:18Hmm?

01:19Hey!

01:20That's a joke, Chef.

01:21That's the last one, Chef.

01:25Woo!

01:27That's good, Chef.

01:28That's good, right?

01:29Why don't you just hire me as an assistant?

01:32Do you want that?

01:33Your rate is expensive.

01:35No, Chef. I'm just cheap.

01:36It's expensive.

01:37I'm just accepting leftovers.

01:40Like that?

01:41Yes.

01:42Wow. Is this okay, Direk?

01:44You're saying it's okay?

01:46Okay.

01:47Okay, Chef.

01:48We're going to tie it.

01:49We're going to tie it like this.

01:51We're going to put the chicken inside.

01:53Inside?

01:54Yes.

01:55What?

01:56So that when it's cooked, it won't...

01:57It won't open wide?

01:58It won't open.

01:59It won't stretch?

02:00It won't stretch.

02:01Like this?

02:02Yes.

02:03Like that, right?

02:04Just like that.

02:05Okay.

02:06So, it's here.

02:07We're going to season it.

02:08We're going to season it.

02:09Yes, of course.

02:10Salt.

02:12Black pepper.

02:13Black pepper.

02:14So, it's here.

02:15Yes.

02:16Now, we're going to chop the onions,

02:17zucchini,

02:19carrots,

02:21and celery.

02:24This is a marble potato.

02:26Wow!

02:27Your accent is so beautiful.

02:28Perfect.

02:29You're learning as time goes by.

02:30Marble potato.

02:31Potato.

02:32Yes.

02:33Hector, this is our stone-iron casserole.

02:37It's heavy.

02:38It's heavy.

02:39This is the bacon, Chef.

02:40Let's put it in so that it'll taste good.

02:42Yes.

02:43Bacon.

02:44The thing is, you can...

02:46You can put it far away.

02:47It's okay.

02:48It's okay to put it far away.

02:49Because the old chefs,

02:50back in the day,

02:51our ingredients are thick.

02:55We'll base it on the old tradition of the chefs.

02:57This is what they use.

02:58Thick.

02:59Because the oven wasn't that popular back then.

03:01That's right.

03:02So, when they make pot roasts,

03:03or whatever they use,

03:04they only use this one.

03:06Because it's thick,

03:07it won't burn.

03:08Okay, it's here.

03:10It's boiling.

03:12Onions.

03:13Celery.

03:15Onions.

03:16Celery.

03:17There.

03:22That's how thick it is.

03:26If we don't have bacon,

03:28for example,

03:29you can use lard.

03:31Do you know what lard is?

03:32Lard?

03:33Lard.

03:34L-A-R-D.

03:36Lard.

03:37Let's now add the garlic.

03:40You can use this instead.

03:42Are you going to crush it, Chef?

03:43Use a knife like this.

03:46There.

03:47You can do it.

03:48I can do it, Chef.

03:49Chef,

03:50I used to crush things.

03:53You always crush things.

03:54Did you crush garlic before?

03:56Yes, Chef.

03:57Wow, you're a garlic crusher.

03:58I'm a garlic crusher.

04:01Let's add it.

04:02Is this all, Chef?

04:03Yes, all of it.

04:05The good thing about casserole is

04:08it's not that dangerous when you're cooking

04:10because this is the thick one.

04:12And when you add the chicken,

04:14it won't burn or stick.

04:17There, garlic.

04:18There, garlic.

04:22So when you can smell it,

04:23you can smell it.

04:25What we're doing is

04:26we're placing the chicken in a rack.

04:29It should be a rack.

04:30It's different because they use a rack.

04:33R-A-C-Key.

04:35Oh, C-Key.

04:37C-Key.

04:38C-Key.

04:39C-Key.

04:40There.

04:41R-A-C-

04:43Key.

04:46Okay.

04:47That's where we're placing it.

04:48But for us,

04:49in our casserole,

04:50this is where we're placing the chicken.

04:52Here.

04:53That's where we're placing it.

04:54Before that,

04:55we have here

04:56butter.

04:57Melted butter.

04:58Melted butter.

04:59Yes.

05:00There.

05:01Delicious.

05:02Grated.

05:03Grated.

05:04Let's put the excess there.

05:05Let's put the front first.

05:07And let's lower the heat.

05:09The heat.

05:10The heat.

05:11Let's lower it.

05:12Okay.

05:14Then we'll add the vegetables.

05:15Vegetables.

05:22Zucchini.

05:23Zucchini.

05:26On the side.

05:28Did you know that this is made by traditional chefs?

05:32This is so delicious

05:33because the heat is low.

05:35Is that like a chair, Chef?

05:37It's like a chair.

05:38Okay.

05:39And this.

05:40Marbled potato.

05:42Potato.

05:43Potato.

05:45Once you put that,

05:46let's put the rosemary.

05:49Rosemary.

05:52If you don't have rosemary,

05:53for example,

05:54our viewers can use

05:56bay leaves.

05:57Bay leaves.

05:58Yes.

05:59Bay leaves.

06:00This is

06:02thyme.

06:04Thyme.

06:05Rosemary earlier.

06:06Rosemary.

06:07Thyme.

06:08Thyme.

06:09You can't use julienne.

06:10You need rosemary.

06:11You need rosemary.

06:12And then, of course,

06:13bay leaf.

06:15Bay.

06:16Bay.

06:17Leaf.

06:18Leaf.

06:21Bay leaf.

06:22Is that laurel?

06:23It's different.

06:24That's it.

06:25And black pepper corn.

06:28Black pepper.

06:29Corn.

06:30Corn.

06:31Then a little salt.

06:32A little salt.

06:34Okay.

06:35Then.

06:36Then a little smile.

06:38A little smile.

06:40Let's cover it.

06:41Alright.

06:42Let's cover it.

06:43And then,

06:44after 20 minutes,

06:45on low heat,

06:46flip it over.

06:47Flip it over.

06:49In my style,

06:50I'll put it in the oven.

06:52Okay.

06:53In the oven for about 1 hour.

06:55Let's put it in the oven.

06:56Oven.

06:57Sir Picto.

06:58Yes, sir.

06:59Kindly open the clothes.

07:01This one, sir?

07:02Yes.

07:06So, it's just there.

07:07Okay.

07:08Then,

07:09after 1 hour,

07:101 hour.

07:11Let's flip it over.

07:12Alright.

07:13Okay.

07:14After 1 hour,

07:16let's take it out.

07:17Sir Picto,

07:18let's take it out.

07:19Yes, chef.

07:20So, it needs to be very hot.

07:22Okay.

07:23So, hold it.

07:24And you can really put it in.

07:27It's hot.

07:28It's very hot.

07:31So, what do we need to do?

07:32Hold it.

07:33What we need to do,

07:34when we look at our chicken,

07:35if it's cooked,

07:36if it's cooked,

07:39if it's cooked,

07:42if it's cooked,

07:45if it's under,

07:46let's flip it over.

07:49If it's separated,

07:50it means that it's cooked.

07:52It's cooked.

07:53On the legs.

07:54Its joint.

07:55Its thigh.

07:56It's cooked.

07:58Okay.

07:59So, let's take it out.

08:01Let's put it on the plate.

08:03Do you want it whole?

08:04On the plate.

08:05Let's put it on the plate.

08:06Do you want it whole?

08:07On the plate.

08:08Let's put it there.

08:09Okay.

08:11So, you just need to be careful.

08:15Here it is.

08:18There.

08:19Of course, let's remove the string.

08:23So, of course,

08:26the vegetables,

08:27just like the carrots,

08:29let's put it here.

08:35Marbled potato.

08:36Marbled potato.

08:41Can you smell it?

08:42It smells good.

08:43It smells good, right?

08:44Right, Chef?

08:45It smells good.

08:46It smells good.

08:47Is that the rosemary?

08:48Rosemary and thyme.

08:50Look at its texture,

08:51it's not too thick.

08:54It's not too thin either.

08:56Let's put it on top.

08:58Beautiful.

09:00Like me.

09:02Okay.

09:03To make it look good,

09:04let's put a little decoration on the end.

09:07There.

09:08To make it look artistic.

09:12Parsley.

09:14Okay.

09:15Okay.

09:16Okay.

09:17All right, so.

09:18Bing, bing, bing, bing, bing.

09:19Here it is.

09:20Chicken patros.

09:22Are you getting hungry?

09:24I'm hungry.

09:25Okay.

09:29I'll leave you here.

09:31Don't leave.

09:34Yeah!

09:39We're back here at Idols in the Kitchen.

09:41Are you hungry?

09:43Yes!

09:44We're hungry!

09:46But before that,

09:47I'll remind you that I cooked this

09:49at the banquet of the palace of Oman,

09:51Sultan Qaboos bin Said,

09:54where my special guest before

09:56was the former president of Egypt,

09:58Hosni Mubarak.

09:59And did you know

10:00that they really enjoyed what I made?

10:03Chicken patros.

10:05Let's eat!

10:06Let's eat!

10:11There.

10:12It's like I'm a king.

10:13You're a king.

10:14Right, Chef?

10:15Of course.

10:33You

Chef Boy Logro’s Chicken Pot Roast is finger licking good! | Idol Sa Kusina

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