Roasted Chicken with Wild Rice & Mushrooms

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

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• 2

  Season inside and outside of chicken with salt and pepper.

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  Ingredients

  • 1 Whole whole chicken

  • To Taste salt

  • To Taste pepper

• 3

  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.

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  Ingredients

  • 2 Tablespoon butter

  • 1 Medium onion, chopped

  • 4 Strips Bacon, diced

  • 1 Cup Rice, wild

  • 1 mushrooms, sliced

  • salt

  • To Taste pepper

• 4

  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.

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  Ingredients

  • 2 1/4 Cup water

  • 2 Tablespoon parsley, chopped

• 5

  Stuff cavity loosely with rice mixture. Tie chicken legs back with butcher’s twine.

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• 6

  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℉.

  

  Grill: 375 ˚F

  

  Probe: 160 ˚F

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• 7

  Remove chicken from grill and allow to rest for 10 minutes.

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• 8

  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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