Before serving the final dish of Rellenong Manok to Kris Bernal and Mark Herras, Chef Boy Logro shows them how to debone chicken properly!
Category
😹
FunTranscript
00:00Are you ready to eat?
00:03Yes, we are!
00:08Okay, no problem.
00:10Our next dish is Chicken Relleno.
00:14Yes, chicken!
00:16Main dessert!
00:17Let's start with your main dessert.
00:20Okay.
00:22So, this is the chicken.
00:23We need to wipe it with a cloth, paper towel.
00:31I cooked this in a palace of the Sultan of Oman,
00:34in London, where I was with my guest, Queen Elizabeth.
00:39Wow!
00:40So, Queen Elizabeth tried this?
00:42Of course!
00:43She said, it's an amazing food.
00:45I understood it well.
00:46Amazing food!
00:49And in Filipino food, Queen Elizabeth is fond of it.
00:52So, do you want to taste what they ate?
00:54Yes.
00:55Okay.
00:56It's a bit difficult to do, but the result will be good if you know how to debone.
01:02Okay.
01:03So, let's start with the back.
01:05You should have a boning knife, like this one.
01:09Don't be stingy.
01:10I'm not stingy, yes.
01:12But when the bone comes out from the back,
01:14It's easy.
01:15Oh, no.
01:16It's fast.
01:17So, this is the intestine.
01:20There's the intestine.
01:21That's the delicious part.
01:22It's so hard to remove.
01:23We won't take it out like this.
01:26We'll take it out slowly.
01:27You'll see.
01:28Then, we'll debone it.
01:30Okay.
01:33Then, we'll cut it a bit.
01:36We'll debone it like this.
01:37That's the drumstick.
01:38There.
01:39So, you watched yourself, Chef?
01:42Yes.
01:43Are you handsome?
01:44You look different on TV.
01:45Even if I'm ugly, I'm still handsome.
01:49You need to be careful, Mark.
01:52Like this.
01:54He's hardworking, Chef.
01:55Oh, Mark.
01:57Now, can you see that?
01:58I'll cut it.
02:00It's simple.
02:01If I cut it, it'll be gone.
02:02It's 2.
02:03It's 2 and a half.
02:05It's 2 and a quarter.
02:07You know, deboning this drumstick is hard to do.
02:12But once you do this, you'll be different.
02:16We'll get what we call a jointed pinion.
02:20Can you see that?
02:21Once you get that, you can pull it.
02:24It's done.
02:32We'll just get one.
02:35You need to be careful because if you slip, you're done.
02:39You have a thin finger and your finger is already divided into 10.
02:46There.
02:47There.
02:50We'll switch.
02:53There.
02:55Okay.
02:59He doesn't look like a chicken anymore.
03:02What happened to him?
03:05Of course, we'll season it.
03:09Grace, can I have that one?
03:10Yes.
03:13And of course, salt inside.
03:17Outside and inside.
03:19Mark!
03:20Black pepper.
03:21Chef, is this okay?
03:23Yes!
03:24Now, we have what we call ground chicken meat.
03:28We'll put it here.
03:29Chicken.
03:30Pasas.
03:32Pistachio nuts.
03:33You can use all nuts.
03:34What else?
03:35Just don't use coconut.
03:36Okay.
03:37Ham.
03:38You know.
03:39Quail egg.
03:40Do you want this?
03:42Of course.
03:43Break your eggs.
03:44Salt.
03:46University Bilbao.
03:48Let's add flour.
03:49You don't look like a chicken anymore.
03:51There.
03:52Okay, let's put it.
03:53Here.
03:54Then, let's fill it.
03:55There.
03:58So, the hard part is removing the seeds.
04:00Yes.
04:02It's easy.
04:03I washed my hands yesterday.
04:05Yesterday?
04:06Yesterday.
04:07Okay.
04:08And what did you do?
04:10I cleaned up.
04:11Okay.
04:12I sanitized.
04:14The other day.
04:15Yeah.
04:17I finished with the hot water.
04:18That's why my finger is black.
04:22So, there it is.
04:23Of course, to make it look nice.
04:24Right, Mark?
04:25Yes.
04:26There it is.
04:28Let's put chorizo.
04:30That's what makes it delicious.
04:31Yes.
04:33So, when you cut it,
04:35the piece is there.
04:36It's a strip.
04:38There are quail eggs.
04:39You can use hard quail eggs.
04:41You can put pickles.
04:43There.
04:44Okay.
04:45Hello.
04:47She became chubby, chef.
04:48She became chubby, right?
04:49Then, we will tie a thread.
04:52Yes.
04:53Can you hold?
04:54Yes.
04:55Just hold it for me.
04:57Okay.
04:58This is how you tie it.
05:01There is no match.
05:04One.
05:06There you are.
05:07There should be no match.
05:08On the other side.
05:09Don't lift it.
05:10Just pull the end.
05:12When you pull the end,
05:15there you are.
05:16You will just pull the string.
05:17One.
05:21One.
05:23Two.
05:25Three.
05:27Four.
05:29Five.
05:31Six.
05:33Seven.
05:36Eight.
05:38Nine.
05:40And ten.
05:41I will do it again.
05:42One.
05:43Two.
05:44One more?
05:45Three.
05:46The reason why she became chubby is because of this.
05:47Yes.
05:48We will tie it here.
05:49We will tie it here.
05:50Yeah.
05:58Perfect.
05:59Then, brush with mustard.
06:05On the top.
06:09A little bit of
06:10paprika.
06:13Then,
06:15we have to place it in our roasting pan.
06:19This one can be inside the oven.
06:21Then, let's put this.
06:25Okay.
06:27Then, let's put it in the oven.
06:28For about half an hour in the oven.
06:31Half an hour has passed.
06:33There it is.
06:35Yes.
06:37It's chicken fillet.
06:39It smells so good.
06:40It smells so good.
06:41This is 250 degrees Fahrenheit.
06:43Then, 30 minutes in the oven.
06:45Are you guys hungry?
06:47Yes, we are.
06:48We are hungry.
06:51Can we eat now, Chef?