Cook time :
2 hours 30 min
Preparation time :
Roast Chicken with Wild Rice Stuffing
In a saucepan cover the wild rice with 1 ½ cups (375 mL) boiling water, return to a boil and simmer for 40 - 45 minutes or until tender. Drain off excess water.
Stir-fry the white rice in oil for 2 to 3 minutes.
Bring the broth to a boil, add the white rice and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.
Add the wild rice, onions, red peppers, black pepper and sage to the rice and mix well.
Preheat oven to 350°F (180°C).
Rub the chicken with the chicken spice.
Spoon the stuffing loosely into chicken cavity. Put the extra stuffing in a greased casserole and refrigerate.
Cover chicken loosely with a tent of foil and roast for 1 ½ to 2 hours or until a thermometer inserted into the breast reads 185°F (85°C).
Approximately 30-40 minutes before the chicken is done, cover the casserole of extra stuffing and put it in the oven with the chicken.
Remove chicken from the oven and let stand for 15-20 minutes before carving.
Remove stuffing from the cavity and combine with the extra stuffing.
Notes: Barbecue chicken spice is available in the spice section of most stores.