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When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Season inside and outside with salt and pepper. Coarsely chop giblets.
In a large saucepan, melt 2 tbsp butter over medium heat. Add onions and cook until soft, 3-5 minutes. Add bacon to onions and cook, stirring, until bacon and onions are browned. Stir in rice, mushrooms, salt and pepper.
Add 2-¼ cups of water to mixture and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid. Add fresh parsley and mix.
Stuff cavity loosely with rice mixture. Tie chicken legs back with butcher’s twine.
Place chicken directly on grill grate and roast for 1 hr 15 mins or until an instant read thermometer inserted into the thickest part of the breast reads 160 degrees F and the thigh 170 degrees F.
Remove chicken from grill and allow to rest for 10 minutes.
Spoon stuffing out of chicken cavity to a platter and slice chicken. Serve immediately with chicken pieces over rice stuffing. Enjoy!