By Traeger Kitchen
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.
|1 Whole||whole chicken|
|1 Medium||onion, chopped|
|4 Strips||Bacon, diced|
|1 Cup||wild rice|
|2 1/4 Cup||water|
|2 Tablespoon||parsley, chopped|
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.
1 Whole whole chicken
To Taste Salt
To Taste 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.
2 Tablespoon butter
1 Medium onion, chopped
4 Strips Bacon, diced
1 Cup wild rice
1 mushrooms, sliced
To Taste 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.
2 1/4 Cup water
2 Tablespoon parsley, chopped
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℉.
375 ˚F / 191 ˚C
160 ˚F / 71 ˚C
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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