Southern Gold Rush Chicken

From Diane Davidson

Ingredients: 1.8 kg whole chicken (pref. corn-fed, free-range)
1 small carrot, chopped
1 small onion, chopped
6 dried apricots, snipped into small pieces
1 teaspoon curry powder
25g butter, cubed
1 1/2 cups rolled oats
1 teaspoon chicken stock powder
1/4 cup Glasseye Creek Wild Meat Sauce
Lemon pepper & turmeric
A ‘drizzle’ of olive oil
To Serve: Roast vegetables: eg. potatoes, pumpkin, kumara, parsnips & mixed capsicum peppers. Extra Glasseye Wild Meat Sauce.

Cooking Method: 1.) Rinse Chicken & remove any giblets or visible fat. Pre-heat oven to 180C.
2.) Combine, carrot, onion, apricots,curry powder, butter, rolled oats,chicken stock powder & glasseye Wild Meat Sauce in a food processor and wizz until blended.
3.) Stuff the resulting mix into the chicken and truss.
4.) Place into an oven dish. Give it a sprinkleof lemon pepper seasoning & turmeric and a drizzle of olive oil.
5.) Roast for 1 hour or until juices in thickest part, test clear.
Serve with a selection of roast veg and more of the good Glasseye Creek Wild Meat Sauce.