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.
New video every Friday, subscribe to the channel to see them all:
http://www.youtube.com/subscription_center?add_user=Sainsburys
And for more tips and recipes visit:
http://inspiration.sainsburys-live-well-for-less.co.uk
You need to update your old, old,old videos, you could be dead now.
My mum cooked that way and taught me too. Great reminder, shall try the curry and onions coating, love the garlic…and spicy taste. Should be great. Thank you.
Is it a conventional oven or a convection one? If it's the latter, will the settings (time/ temperature) change?
What the heck’s a busy mum got to with anything ? Change your husband lol
Love to try this yummy recipe.
BBC 2018: white people are bad. Multiculturalism is good. Nationalism is bad. Globalism is good. Trump is bad. Merkle and macron are good. Ethnic European societies are bad. Organized destruction of said ethnic homogeneity via massive migration good.
No flavour than paprika?
Some herbs, garlic, Lemon, other wet juicy sorrounds….
And most of all', no seasoning before. No salt, no pepper….
Very low level.
3:01 totally raw meat on that drumstick bone.
try again "lets clean our hand before and after you handle raw meat" lady.
It would be really great if you could give the American equivalent of your Celsius so American's can understand your cooking temperatures….Thank you….
good video mate thanks
Gonna try this out for lunch tomorrow…😌
Maybe its just me but were there raw parts. I think i saw pink areas when she was slicing away. I dono but cooked chicken cant be pink or maybe its just me
thanks for sharing the recipe. New Years Dinner @ my house is going to be a success!
When i look at you i want to kiss you! You are very cute!
rejina you just smile alot and defenitly could see that your a kind mum and a brilliant cook that understands almost everything
this recipe will result in dry breast meat
I really felt like I could take in all Rejina's tips without feeling intimidated, she's a great mum/cook/chef. And finally no chicken has to go to waste.