Chef JR Royol cooks ‘Herb Chicken’ at Summit Ridge! | Farm to Table - video Dailymotion

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Aired (October 19, 2025): During his visit to Summer Ridge in Tagaytay, Chef JR Royol made the most of his stay by cooking ‘Herb Chicken,’ inspired by the abundance of fresh potted herbs and spices around the area.  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00For those who have been in the past here at Tagaytay,

00:10I'm sure many of you are very aware and familiar

00:15about the herbs here.

00:17In the summit ridge today,

00:20there is an herb garden.

00:22I'll show you the most basic application

00:26when you have a lot of herbs.

00:28We're going to make a herb chicken.

00:31We'll take a few of our herbs.

00:33We have here oregano.

00:35We have here thyme.

00:37So our two main herbs,

00:40we will just chop this up.

00:42And I think we've shown you guys this technique in the past,

00:47wherein we make herb salt.

00:52Let's also add in our pepper.

00:58So ready na yung ating pang-season,

01:00which is yung ating herb salt.

01:01For our chicken,

01:03again, if you will be pan frying this,

01:06you want as much skin

01:09na may contact doon sa ating pan.

01:11So what we'll do

01:13is we'll cut this into half.

01:15Or you could actually spatchcock.

01:17Spatchcock.

01:18So spatchcock is basically opening the chicken up.

01:21Iba-butterfly natin siya.

01:23So you decide pwedeng from the spine

01:26or from the breast side.

01:30Pero ako, personally, what I prefer,

01:32tinatanggal ko yung parang pinaka backbone,

01:34yung spine niya.

01:36And we just open this up.

01:45And with this, we season generously,

01:49lalo na doong side na to.

01:51You can use as much as you want

01:54kapag fresh herb yung gamit ninyo.

01:56Pero kapag dry,

01:58kailangan nyo kontrolin,

01:59kasi mas intensified yung flavor,

02:01mas matapang ang mga dried herbs

02:04kumpara sa fresh.

02:05Pag may mga nai-dikit na ganyan ng herbs

02:08sa skin side,

02:09you wipe off as much as you can.

02:12Siyempre kapag nasunog yung ingredient na yan,

02:14imbes na magpasarap doon sa lutuin mo,

02:16eh might actually give an off flavor.

02:20Let's put in isa sa mga garnish natin

02:23at magpapalasa na rin.

02:25Doon sa chicken natin,

02:26bawang.

02:32We don't need to cook it,

02:33pero once na maamoy na natin yung kaunting bango niya,

02:36that's perfectly fine.

02:38We're not gonna deep fry yung ating chicken.

02:41We will basically,

02:43parang in a way shallow fry.

02:46Ibig sabihin hindi lunod yung protein natin sa mantiga.

02:50And then, we can go ahead and sear our chicken skin side out.

02:55Very important reminder,

03:04dapat sakto lang.

03:06Hindi masyadong mainit yung apoy,

03:07kasi ang tendency,

03:08mahihirapang humabol yung kulay sa labas,

03:12which is magbabrown yan.

03:14Eventually, masusunog yan.

03:16Tapos yung cooking temperature sa loob would not be enough

03:21para maluto ng maayos yung ating chicken.

03:23Then, we cover this,

03:25para yung aroma, yung steam,

03:27matrap natin sa loob,

03:29also helping in the cooking process.

03:32Gawa tayo ng mabilis na coleslaw.

03:34So coleslaw is basically cabbage and mayonnaise.

03:38But this time,

03:39we'll make it a bit lighter in taste,

03:43pero heavier sa feel.

03:46Imbis na mayonnaise yung gagamitin natin,

03:48we'll be using cream cheese.

03:50For our coleslaw,

03:51I'll just add in onions.

03:56We're just gonna add a pinch of salt

03:58para lang matanggal yung pagkaangas ng ating sibuyas.

04:02Next up, yung ating cabbage.

04:09Kagaya sa ating sibuyas,

04:11sisison lang natin yung ating cabbage ng salt.

04:15Now, this will basically again draw out excess moisture

04:18para lalong-lalo na kapag sinerve ninyo

04:21ng mas matagal yung inyong coleslaw,

04:23hindi ito dripping sa sarili niyang juice.

04:26And this would also preserve yung crunch

04:28na meron doon sa ating cabbage.

04:30This is optional,

04:31pero for presentation, color, and nutrition factors,

04:36isasama natin yung ating carrots.

04:44Carrots in.

04:47To finish off our coleslaw,

04:49meron tayo ditong flat leaf parsley.

04:51Lagay lang natin doon sa ating cream cheese.

04:57Kailangan lang natin i-mash

04:59yung ating cream cheese,

05:01but dahil medyo on the bland side

05:03yung normal na timpano ng cream cheese,

05:05we'll just add some salt.

05:13Transfer na natin doon sa ating bowl ng coleslaw.

05:15Now, this is good.

05:20Ganda ng garlic eh.

05:22Yan o.

05:23Beautiful.

05:24So yung check-in natin,

05:25goods na, coleslaw,

05:27goods na goods na rin.

05:29Bwede tayo mag-serve.

05:35Jerome, let's try.

05:37Okay, Chef.

05:47What?

05:49To think na,

05:50hindi ito na-marinate,

05:52overnight.

05:53Kasi pan-fry lang ito.

05:55Ma, hindi pa sa marinated ah.

05:56Hindi pa, Sir.

05:57Wow.

05:58Mm-mm.

05:59Nice.

06:07My son is ready for now.

06:08Yeah, man.

06:10Last year.

06:11What

06:23Was the only making you?

06:25I knew it.

06:26Okay,

06:26pause the video.

06:27Sorry for that.

06:28But there's trouble with it.

06:29There's no key to that.

06:304ant to my home.

06:32The hungry people can speed up their farm

06:33Do something good?

06:35I feel the same.

06:36Sorry.

06:36difícil.

Chef JR Royol cooks ‘Herb Chicken’ at Summit Ridge! | Farm to Table

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