How to cook the ultimate roast chicken with Rejina Sabur-Cross | Recipe | Sainsbury's

Busy mum and food lover Rejina Sabur-Cross demonstrates how to cook the ultimate roast chicken and have enough leftovers to make two more delicious dishes.

In this episode of the Ultimate Roast Guide, Rejina is cooking with a chicken weighing about 2 kilos. This should feed a family of four, with enough leftovers to prepare family meals on Monday and Tuesday.

Preparation:
Take your chicken out of the fridge about 30 mins before roasting to bring it up to room temperature.
For an Indian take on roast chicken, mix 1 onion, a teaspoon of curry powder, 30g of butter, 2 cloves of garlic and a teaspoon of salt in a food processor and rub all over the meat.

Cooking:
Preheat your oven to 200 degrees Celsius or gas mark 6.
Roast the chicken for 20 minutes per 450g + 20 minutes (1 hour 40 minutes for this 2 kilo bird).
Increase the temperature to 250 degrees Celsius for the last 10 minute to achieve delicious crispy skin.
Remember to baste the chicken regularly to make the meat succulent and juicy.
Make sure the chicken is cooked all the way through by piercing the bird at the thickest part, if the juices run clear it is perfectly cooked.
Let the chicken rest for 20 mins under a foil tent whilst you make your delicious gravy.

Gravy:
Place your roasting tray on the hob over a low heat and stir in flour to thicken the gravy.
Gradually add stock whilst stirring and strain into a small saucepan.

Carving:
Remove the wings and follow the contours of the bird by slicing off the legs next.
Angle the knife slightly as you cut down the breast bone.
Turn the chicken over and pick out the oysters which are the delicious, delicate bits of the meat.

Leftovers:
Cool your leftover meat to room temperature and wrap in foil. These should last up to two days in the fridge.
Turn the carcass into stock by placing into a pan of cold water. Add carrots, onions, celery, bay leaves and simmer uncovered for around 4 hours.

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