Chef JR Royol cooks ‘Herb Chicken and Pasta’ | Farm to Table

4 months ago

Aired (September 7, 2025): Chef JR Royol once again looks back on the early days of his culinary career. In this episode, he highlights his deep passion for cooking with herbs and spices. Learn how to make his Herb Chicken and Pasta recipe in this video.

For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00I think I've mentioned yung journey ko sa pagiging kusinero ng maraming beses na.

00:11Siyempre yung usual natin na litanya na came up from a family na mahilig kumain, pasiklaban ng luto,

00:19nakatulong siyempre dyan yung heritage ko, yung pinanggalingan ng aking mga magulang.

00:25So yun yung pinakamalaking impluensya na meron ako with my culinary journey, ikaw nga.

00:33Pero I can also name and remember a specific, siguro, scenario kung saan ko naman siya na-expand.

00:41I would say very critical yung familiarization ko with herbs.

00:47I would attribute that doon sa kung bakit ako nakapasok sa hotel industry.

00:53What we're making now is a seasoning para doon sa ating asin.

01:00Kasi bukod doon sa pastang na-discover ko before, again 20-25 years ago,

01:07e-preparean din natin to ng protein.

01:10So we will just roughly chop this.

01:12Let's add in yung ating salt.

01:18We will rub yung ating salt doon sa ating herbs.

01:23And this will give you herb salt.

01:26Pwede nyo itong istore.

01:28Siguro pwede nyo i-dry ng kaunti itong mixture na ito.

01:32I-rub mo lang yan and you have a sheet na pwede mong kunin sa inyong cupboard or sa inyong pantry

01:38anytime na gusto nyong ibahin yung lasa nung inyong dish na gagawin.

01:44Shelf life nito, since we're dealing with salt, it's practically forever.

01:51Huwag lang siyang mababasa.

01:53So what you can do is pwede mo itong i-crank sa microwave oven for like 30 second interval

02:00para tingnan mo lang yung consistency nung herbs mo.

02:05Yan.

02:06So ganyang kasimple.

02:07And then we have our chicken.

02:08Ito yung protein natin.

02:12I will season yung kabilang side ng skin.

02:15I'm being mindful na huwag siyang malagay doon sa kabila.

02:26Doon sa skin side.

02:28Because I will be cooking yung ating chicken siguro mga 80% doon sa skin side.

02:36Bakit?

02:37Para lang hindi masunog.

02:38You can let it stand for siguro overnight sa fridge.

02:44Pero pag ganito, pwede rin naman, walang problema.

02:48Kung gusto mo lang ng mas nanunoot yung lasa,

02:50you can definitely marinate this for a longer period of time.

02:54Ito yung kabalik na rin sa madalas kong tinuturo sa inyo, food explorers,

02:59na when you sear, dapat mainit yung pan.

03:00This time, we'll start with cold pan.

03:04The purpose of that is we want to render yung fat nung chicken skin.

03:11Kaya sabi ko kanina, okay lang din na kahit hindi natin inarinate ng matagal yung chicken

03:16is because of this process.

03:18It will have enough time para ma-absorb yung timpla na nilagay natin doon sa meat.

03:25Unti-unti magsizzle yan habang nagbabrown naman at nagkicrisp up yung chicken skin.

03:31Balikan natin to siguro more or less mga after 5 minutes.

03:34So, kung makikita natin, wala tayong nilagay na kahit anong oil.

03:43And yet, ayan na siya.

03:44Diba?

03:45Since hindi flat yung pan natin,

03:49flip lang natin.

03:51Sa kabilang side.

03:54Para pantay maluto.

03:56So, makikita natin,

03:59itong part na lang yung hilaw.

04:02Yung gray area na yan,

04:04that's your indicator kung hanggang sana yung lutong part.

04:08So, more or less nasa 70% na tayo.

04:11Flip lang natin siya to finish off yung cooking.

04:14Perfect time for us to prepare our pasta.

04:16We have here spaghetti,

04:31salt,

04:34pasta.

04:35Lagyan natin doon sa ating boiling water.

04:37Alalayan lang natin ng swirl yung ating pasta para hindi maputol.

04:42Ayan lang natin ito maluto.

04:44Depende, of course, sa brand.

04:45Pero, tatimingan natin ito mga 8 to 12 minutes.

04:49Pag gantong hindi natin kilala yung brand na ginamit,

04:52what you can do,

04:53I'm sure napanood nyo na ito kung paano matitest,

04:56kuha kayo ng isang piraso,

04:59patihin nyo sa gitna,

05:00dapat yan may tuldok sa gitna.

05:03So, medyo malaki pa yung tuldok.

05:05I'll give this 2 more minutes,

05:06and then pwede na natin i-finish.

05:09Since patapos na yung ating pasta,

05:11prepare na natin yung herb component.

05:13So, we have here rosemary,

05:14we have thyme,

05:16we have oregano.

05:17Tough chop lang natin ito.

05:18So, good sa'yo yung herb natin.

05:31Chicken natin at this point,

05:33ready na rin yan.

05:34Tanggalin na natin to rest.

05:40So, using the same pan with the fawns

05:43and yung seasoning ng ating chicken,

05:44we will add in our herbs

05:47para lang ma-infuse pa yung mantika.

05:51And then, dagdagan lang natin

05:52ng olive oil.

06:00Turn off heat.

06:02And then,

06:04pukunin na natin yung ating pasta.

06:09So, yung konting tubig na pumapatak na yan,

06:13ayaw mo masyadong tuyong-tuyo

06:17pag tinatransfer mo

06:18kasi that will help us emulsify

06:21or magbibigay ng body

06:23dun sa combination ng water natin

06:25and oil.

06:26So, magkakaroon ng parang lapot effect.

06:30Ayan, makikita na natin.

06:38So, ready na yung pasta natin.

06:40Ready na rin chicken.

06:41Ready na rin shared.

06:42So,

07:08We'll see you next time.

Chef JR Royol cooks ‘Herb Chicken and Pasta’ | Farm to Table

Category

Transcript

Be the first to comment

Recommended