CHICKEN ON A SPITwith Wild Mushroom Rice Pilaf

Directions

1. Season inside of bird with spice blend, and shove herbs into the cavity
2. Season the outside well with the spice blend, an even coating.
3. Put on spit, and roast until golden brown, and the temperature at the thickest part of the thigh is 165º.
4. While chicken is roasting, in medium size pot, on medium heat, put butter to melt, add vegetables, cook until onions become translucent.
5. Add mushrooms, garlic and shallots, cook 2 minutes.
6. Add rice, mix around, season with salt and pepper.
7. 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.
8. Put on the lid, turn to low heat, and cook until all water is absorbed, about 20 minutes.
9. Remove lid, stir, adjust seasonings. Reserve