Steps

• 1

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

• 2

  Season inside and outside of chicken with salt and pepper.

  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.

  Ingredients

  • 2 Tablespoon butter

  • 1 Medium onion, chopped

  • 4 Strips Bacon, diced

  • 1 Cup wild rice

  • 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.

  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.

• 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℉.

  375 ˚F / 191 ˚C

  160 ˚F / 71 ˚C

• 7

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

• 8

  Spoon stuffing out of chicken cavity to a platter and slice chicken. Serve immediately with chicken pieces over rice stuffing. Enjoy!