with Wild Mushroom Rice Pilaf

Main Course

Prep Time: 30 Minutes

Cook Time: 1 Hour 45 Minutes

Serves: 4


  • 1 whole chicken
  • 1/2 cup (4 oz) 7 Spice Blend
  • 4 sprigs rosemary
  • 16 sprigs thyme
  • 1 cup Jasmine rice
  • 1 tablespoon celery (small diced)
  • 1 oz yellow onions (small diced)
  • 1 tablespoon carrot (small diced)
  • 1/4 cup (2 oz) mushroom mix (cut medium, depending on mushrooms, there will be variations)
  • 1 teaspoon garlic (diced)
  • 1 teaspoon shallots (diced)
  • 1 3/4 cup chicken stock or vegetable broth
  • 1 tablespoon butter
  • Salt and pepper


  • Season inside of bird with spice blend, and shove herbs into the cavity
  • Season the outside well with the spice blend, an even coating.
  • Put on spit, and roast until golden brown, and the temperature at the thickest part of the thigh is 165º.
  • While chicken is roasting, in medium size pot, on medium heat, put butter to melt, add vegetables, cook until onions become translucent.
  • Add mushrooms, garlic and shallots, cook 2 minutes.
  • Add rice, mix around, season with salt and pepper.
  • Add stock/broth and stir, check seasoning to ensure it’s flavorful. Season the liquid, if needed, as that will be the flavor of the rice once it’s done cooking.
  • Put on the lid, turn to low heat, and cook until all water is absorbed, about 20 minutes.
  • Remove lid, stir, adjust seasonings. Reserve