Prep time 

15 minutes


Cook time

1 hour 40 minutes






1.5kg whole free range chicken
250g streaky bacon
1 small onion
Sprigs of fresh herbs


100g Westgold butter, soft
2 Tablespoons fresh thyme, chopped
2 teaspoons crushed fenugreek
2-3 cloves garlic, crushed
Salt and pepper


Mushroom sauce:
200g mushrooms, sliced
20g Westgold butter
1 cup Riesling (or white wine of your choice) reduced to ¼ cup
1 garlic clove, crushed
½ onion, finely diced
1 cup cream
Salt and pepper



Preheat the oven to 200°C.

Place the chicken in a roasting dish and dry the skin by patting it down with paper towels. Cut the small onion in half and place in the chicken cavity with the sprigs of herbs.

Mix together the butter, thyme, fenugreek and garlic. Loosen the chicken skin and slip half the butter under the skin on the breast and legs. Spread the rest of the butter all over the skin on the outside. Season with salt and pepper.

Tie the legs and wings together with string. Roast in the oven for 20-25 minutes until golden.


Reduce the temperature to 160deg and cook the chicken for a further 30 minutes.


Take the chicken out of the oven. Tie/fold the bacon into knots and sit on top of the chicken. Baste the visible areas of chicken and bacon with the pan juices and cook for a further 15-20 minutes until the juices run clear.

Baste chicken again and leave to rest for 20 minutes before carving.


Mushroom sauce:

Melt the butter in a saucepan and add sliced mushrooms. Sweat the mushrooms until the moisture is almost gone. Remove the mushrooms from the pan and set aside.


Add the diced onion and garlic and sweat for 5 minutes, without letting the pieces brown or colour. Keep them clear and soft.


Add the wine and reduce to ¼ c of liquid is left.


Add the cream and reduce until it reaches a pouring consistency. Add the mushrooms. Season with salt and pepper.

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