Chef JR Royol shares his Chicken Terrine recipe for Christmas!

2 days ago

Aired (December 7, 2025): As Christmas inches closer, Chef JR Royol is bringing out one of his best holiday creations! In this episode, he’s serving up his signature Chicken Terrine and showing you exactly why it deserves a spot on your holiday table. Perfect for parties, reunions, and every festive ‘handaan’ in between!

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Transcript

00:00Pag Pasko, kadalasan, ito yung mga panahon na labasa ng kanya-kanyang alas ng mga recipe.

00:13So, ano nag-umpisa ako magluto, nahahasela na akong mag-debone, mag-tanggal ng buto ng chicken.

00:20So, ito yung ginawa kong sariling version. Ito yung aking chicken curry.

00:25So, we have here our chicken, farm-raised ito.

00:29Typically, I would worry na gamitin ito kung hindi braising or any other cooking or long process of cooking kasi tough yung meat.

00:38But since we will be chopping it naman, curry lang.

00:44Dahil farm-raised, mas malalim yung lasa niya. Mas malinam-nam, mas maraming taba-taba.

00:51So, okay na yung ating ground chicken. Let's proceed doon sa ating pag-fill.

01:01Let's season this. Some salt.

01:04And then, yung salt natin would serve as parang pinaka-binder na rin natin.

01:09So, habang pinagsisat natin, habang pinagreact natin yung salt doon sa protein ng meat,

01:14chop naman natin yung ating onions.

01:16Lagay lang din natin yung ating sibuyas sa ating ground chicken.

01:27Next up, yung ating raisins.

01:30Next up, yung medyo sosyal na ating ingredient na medyo may kamahalan, pistachio.

01:35Now, the only reason ito yung ginagamit ko is for color.

01:38Pero if you're concerned with budget, you could definitely use money, cashew.

01:45So, yung parang pinaka-stuffing natin at this point, ready na yan.

01:48Pwede na natin i-layer doon sa ating loaf pan or kung meron kayong lanera sa bahay, pwede pwede rin yun.

01:57Then, para lang din may presentation tayo, kumagamit tayo ngayon ng bacon.

02:02So, yung parang pinaka-magiging cover.

02:05Nung ating terrine, na kung galanti naman ito, kunyari, imbis na chicken skin,

02:12eh, ito yung parang magiging presentation side natin.

02:15Pero bago natin ilagay yung ating stuffing, ilalagay lang din natin yung extender

02:20slash para mag-aabsorb din yung excess moisture.

02:25Kasi, syempre, magtutubig yan.

02:28Kapag ang nangyari, tinanggal mo sa casing or pinag-rescent mo na siya,

02:33kunyari, kahit punong-puno ito, mangyayari, i-impis.

02:37So, para maiwasan yun, para plump pa rin siya kahit papano, mag-a-add tayo ng breadcrumbs.

02:43So, at this point, pwede na natin isalin doon sa ating container.

02:46So, na-stuff na natin yung ating meat mixture doon sa ating loaf pan.

02:59I-overlap lang natin yung ating mga bacon.

03:01The method of cooking that we will be using for this is steaming.

03:13You can definitely bake this in the oven.

03:17I find it lang na mas pantay yung cooking process or yung nagiging end result.

03:23Kapag ganitong steaming yung ginagamit natin.

03:27I-steam lang natin ito for about 45 minutes to an hour.

03:30And then after noon, find the time of serve.

03:32Abang naghahanda tayo sa kapaskuhan,

03:51naway mag-ibabaw pa rin sa atin ang tunay na diwa nito.

03:55Pagmamahalan.

03:57At dito sa Farm to Table,

03:58we'll never get tired of spreading love and holiday cheer.

04:01One dish at a time.

04:03One dish at a time.

04:31One dish at a time.

04:32One dish at a time.

04:33The dish at a time.

Chef JR Royol shares his Chicken Terrine recipe for Christmas! | Farm to Table

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