Break with your traditional chicken dinner in flavor of a wild rice, bacon & mushroom stuffed whole roasted chicken. It's guaranteed to be a crowd favorite.
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When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Season inside and outside of chicken with salt and pepper.
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 2-1/4 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℉ and the thigh 170℉.
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!
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