• 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.


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.