Southern Gold Rush Chicken
- 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.
Method
Rinse Chicken & remove any giblets or visible fat. Pre-heat oven to 180C.
Combine, carrot, onion, apricots,curry powder, butter, rolled oats,chicken stock powder & glasseye Wild Meat Sauce in a food processor and wizz until blended.
Stuff the resulting mix into the chicken and truss.
Place into an oven dish. Give it a sprinkleof lemon pepper seasoning & turmeric and a drizzle of olive oil.
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.
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