00:00Perfect? We're going to battle this one!
00:03The perfectly roasted chicken!
00:06We're going to use a brick oven!
00:09The chickens are roasted in brick ovens for 3 to 4 hours.
00:13This brick oven was invented by Lolo Pedro, an engineer.
00:18Aside from being a slow cooker, they also use dried mango tree to add flavor.
00:25First of all,
00:26when you open it, you can smell it right away.
00:31It's so fragrant!
00:32It's really fragrant!
00:33You thought it was me, but it's not!
00:35This is it!
00:36I think we shouldn't consider the flavor rate of the heat source.
00:42Okay.
00:43Right?
00:43Does the fire have a taste?
00:44No!
00:45No, no.
00:45There's no taste.
00:46Only when it's hot.
00:47Yes, only when it's hot.
00:48And here, you can really smell it.
00:50You can really smell it.
00:51And I don't know what properties it will give to the meat itself, but flavor-wise,
00:58I can already smell it.
01:00I can already smell it.
01:01I can already smell it.
01:03It's like I want to eat it with rice.
01:06They have 5 special sauces that are said to be perfect for their chicken.
01:09Actually, it's one of my favorites because it transforms the dish.
01:14That's right.
01:15The experience of eating doesn't become stale.
01:17It's true.
01:18Although I have a lot of sauces, my first perfect bite didn't have any sauce.
01:23That's right.
01:24That's right.
01:24I agree with that.
01:25It's so tender.
01:31It's so good!
01:32To be honest, even without the sauce, it's already good.
01:35This sauce is a bonus.
01:36The chicken isn't dry.
01:38It's so moist.
01:41I don't know what magic this chicken has, but it does.
01:48I'm sorry, I didn't say anything.
01:50Sorry, sorry, sorry.
01:51He didn't say anything.
01:53What's your last name?
01:54Reyes.
01:55Español!
01:56Español!
01:57I'm also Reyes, bro.
02:00The Pugon Roasted Chicken with Modern Sauces,
02:03you can say it has a modern flavor of Bulacan.
02:06It's been a while since Rolopedo made the recipe for his chicken.
02:09And then, since he said it's better to just use this piece.
02:15So, we thought of a concept that would fit the Filipino,
02:22which is to use sauces.
02:23That's the concept.
02:25To give another experience through food.
02:28That's the goal of chefs like me,
02:31that food is not just to make you full,
02:35but also to tell a story,
02:37an experience for others.
02:39If chicken cooking in Pugon is a modern attack,
02:43back in the day, chicken was cooked in a banana plant.
02:47It's said to be Andres Bonifacio's favorite food.
02:51So, Nino Rai tried to cook it back then.
02:54We can just put this here,
02:57in our prepared grill.
03:00But the first to make this recipe,
03:03were the Filipinos.
03:04It's like life became an alternative to cooking chicken in a banana plant.
03:09If there's no balance,
03:11and there's a drop of oil in the banana plant,
03:14the banana plant will smoke.
03:17So, this is a sign that you,
03:19the Filipinos,
03:21the Spanish soldiers,
03:24will be able to catch the smoke of the banana plant.
03:29So, our fellow Filipinos will be able to catch it.
03:32Our Filipinos are really good at this.
03:36So, we salute you.
03:39I don't know if you think this is a V.I.A.
03:42All you gotta do,
03:43is just subscribe to the YouTube channel of Jamey Public Affairs,
03:46and you can just watch all the V.I.N.E.Drew episodes,
03:49all day, forever in your life.
03:51Let's go!
Comments