Skip to Main Content
Roasted Chicken with Wild Rice & Mushrooms
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.
Prep Time
20 Minutes
Cook Time
2 Hours
Pellets
Apple
Ingredients
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Whole | whole chicken |
| To Taste | Salt |
| To Taste | Pepper |
| 2 Tablespoon | butter |
| 1 Medium | onion, chopped |
| 4 Strips | Bacon, diced |
| 1 Cup | wild rice |
| 1 | mushrooms, sliced |
| 2 1/4 Cup | water |
| 2 Tablespoon | parsley, chopped |
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!