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