Chef Boy Logro teaches how to debone your chicken! | Idol Sa Kusina

1 year ago

Before serving the final dish of Rellenong Manok to Kris Bernal and Mark Herras, Chef Boy Logro shows them how to debone chicken properly!

Transcript

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?

Chef Boy Logro teaches how to debone your chicken! | Idol Sa Kusina

Category

Transcript

Be the first to comment

Recommended