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Roast Chicken With Wild Rice

DIRECTIONS

Sprinkle the chicken inside and out with salt and pepper.
Put the wild rice in a saucepan and add 1 cup of the water and some salt. Bring to the boil, cover and simmer 40 to 45 minutes, or until rice ``blooms'' and is tender. Drain thoroughly.
Meanwhile, preheat the oven to 450°F. Put the cashews in a skillet and place in the oven. Bake, stirring often, until golden brown, 5 minutes or longer.
Cut the mushrooms into 1/2-inch cubes. There should be about 3 cups. Cut the livers into 1/4-inch cubes. There should be about 1/2 cup.
Heat 2 tablespoons of the butter in a saucepan and add the chopped onions. Cook, stirring, until wilted. Add the mushrooms, salt and pepper and cook, stirring often, about 5 minutes. Add the wine and cook, stirring often, until the liquid is almost totally evaporated.
Add the chicken livers and cook, stirring, until livers lose their raw look.
Add the cooked wild rice, cashews and 1 tbsp of butter to the mushroom mixture. Stir to blend. Let cool.
Stuff the chicken in the body and in the crop with the wild rice mixture. Truss the chicken and rub on all sides with the oil. Place the chicken on one side in a roasting pan. Scatter the whole onion, neck and gizzard around the chicken.
Place the chicken in the oven and bake 25 minutes. Turn the chicken onto the other side and bake 25 minutes. Turn the chicken breast side up and continue roasting, basting often, about 10 minutes. Reduce the oven heat to 400°F.
Pour off the fat from the pan. Add 1 tbsp of butter and then 1/2 cup of water, stirring to dissolve the brown particles that cling to the bottom of the pan.
Return the chicken to the oven and bake 15 minutes longer. The total roasting time is 1-1/4 hours.