Holiday Stuffed Chicken

Stuffing:
2 thick strips of bacon, minced
1/2 cup finely chopped onion
2 cups cooked wild rice
grated zest and juice of one fresh orange
1/2 cup dried cherries or cranberries
1 tsp salt
1/2 tsp pepper
1/2 cup Swanson® Chicken Broth

Chicken:
1 pkg (3 lb) Gold'n Plump® All Natural Whole Chicken
1/2 cup orange juice concentrate
3 sprigs fresh rosemary

Preheat oven to 350°F. In medium skillet, cook bacon and onions until onions are translucent. Stir in remaining stuffing ingredients; fill chicken with stuffing. Pour orange juice concentrate over chicken; top with rosemary. Bake 1 1/2-2 hours, until timer pops out. Let chicken rest 10 minutes, remove stuffing; carve.

Recipe compliments of the Minnesota Cultivated Wild Rice Council