pound thick sliced bacon or pancetta (Italian bacon), chopped
1
package (6 ounces) mushrooms, wiped clean and chopped
3
carrots, chopped
1
medium onion, finely chopped
1/2
cup chopped fresh parsley
2
tablespoons French's® Worcestershire Sauce
1/2
cup red currant jelly or seedless raspberry jam
2
tablespoons French's® Honey Dijon Mustard
1
whole chicken (about 4 pounds)
Olive oil vegetable cooking spray
Seasoned salt
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
To prepare grill, place doubled foil pans in center of grill under grilling rack. Arrange hot coals or lava rocks around foil pan. Fill pan with cold water.
To prepare stuffing, cook rice mix according to package directions, omitting butter. Cook bacon in large skillet over high heat 2 minutes or until wilted. Add mushrooms, carrots and onion. Cook 5 minutes or until vegetables are tender, stirring often. Stir in parsley, Worcestershire and cooked rice; mix well. Cool slightly.
To prepare glaze, microwave jelly in small microwave-safe bowl on HIGH 1 to 2 minutes until jelly is melted, whisking once. Whisk in mustard; set aside.
With fingertips, carefully loosen breast skin of chicken. Spoon cooled stuffing under skin and into body cavity. Shape stuffing under skin. (Keep extra stuffing warm and serve on the side.) Secure skin and openings with metal poultry skewers. Twist wing tips under back and tie legs together with kitchen string. Coat chicken with vegetable cooking spray; sprinkle with seasoned salt. Place chicken on greased grid. Grill, on covered grill, over medium-low to medium coals 1-1/2 hours or until meat thermometer inserted into thigh, but not touching bone, reaches 180°F, basting frequently with glaze during last hour of cooking. Carve and serve with stuffing.
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