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Roasted Chicken with Wild Rice & Mushrooms

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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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  • 1 Whole whole chicken

  • salt

  • pepper

  • 2 Tablespoon butter

  • 1 Medium onion, chopped

  • 4 Strips Bacon, diced

  • 1 Cup wild rice

  • 1 mushrooms, sliced

  • salt

  • 2 1/4 Cup water

  • 2 Tablespoon parsley, chopped

  • 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.

    • 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.

    • 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.

    • 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

    160 ˚F

  • 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!

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