Homey Roast Chicken Recipe

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Servings: 1


  • Wrapped in Bacon, With Wild Rice and Celery Root Stuffing
  • 1 c. wild rice
  • 3 c. water
  • 1 tsp salt
  • 1 stalk lemon grass, split lengthwise
  • 2 Tbsp. butter
  • 1 sm onion, minced
  • 2 sm knobs of celery root (celeriac), peeled and cut into thin slivers (use a food processor or possibly mandoline, if you wish)
  • 4 med leeks, trimmed, well-washed, dry and cut into 1/2 inch-thick rounds (use3/4of the stem)
  • 2 Tbsp. fresh lemon juice (1 lemon) Salt and freshly grnd black pepper, to taste
  • 1 x (5 lb) chicken, giblets removed and saved for another use
  • 2 x garlic cloves, halved lengthwise
  • 2 x lemons, cut in half
  • 1/4 c. minced fresh thyme leaves
  • 8 x thick slices bacon
  • 16 sm red-skinned potatoes
  • 6 x carrots, cut into 2 inch lengths
  • 1 c. dry white wine (optional)
  • 1 Tbsp. all-purpose flour (optional)


  1. To make the stuffing: In a medium pot, bring the wild rice, water, salt, and lemon grass to a boil, then cover, and simmer over low heat till the water is absorbed and the rice is fluffy and tender, 35 to 55 min. Throw away the lemon grass and set the cooked rice aside.
  2. Meanwhile, in a large skillet, heat the butter over medium heat. Add in the onion and cook till it's soft, about 5 min. Add in the celery root to the skillet and cook till the slivers have softened, about 5 min. Stir in the leeks and cook them till tender, about 8 min. Add in the wild rice and lemon juice and mix well. Season with salt and pepper.
  3. To make the chicken: Preheat the oven to 450 degrees. Rub the chicken all over with the garlic cloves, and place the garlic in the body cavity. Squeeze the juice from the lemons all over the chicken, inside and out, and place one of the lemon halves in the body cavity. Spoon the stuffing into the chicken. Close the body cavity with metal skewers. Tie the drumsticks together with kitchen twine. Sprinkle the thyme over the chicken. Wrap the bacon strips around the chicken to almost cover it completely. You may poke additional twigs of thyme in the bacon strips - it looks very pretty. Place the chicken, breast up, on a rack in a large roasting pan, preferably nonstick. Surround the chicken with the potatoes and carrots.
  4. Roast for 20 min. Reduce the oven temperature to 350 degrees. Cook, occasionally stirring the vegetables, till a meat thermometer inserted in the thickest part of the thigh reads 180 degrees, about 90 min. Transfer the chicken to a large serving platter and let it stand for 5 - 10 min.
  5. To serve: Remove the bacon from the chicken (if it sticks, let it stay) and set it aside. Using a sharp knife, carve the chicken. Spoon the stuffing out of the cavity onto a platter. Serve the chicken with the bacon, stuffing, carrots, and potatoes.
  6. If you wish to make gravy, set the roasting pan over a low flame and add in the wine, scraping up browned bits from the bottom. Whisk in a Tbsp. of flour and whisk like mad over a low flame till all the flour is combined. Simmer for 1 minute.


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