2 (13 3/4 oz.) cans chicken broth
1 bay leaf
1 c. wild rice
1/2 c. chopped celery
1/2 c. chopped onion (1 med. size onion)
1/2 c. chopped carrot
1 lb. med. size mushrooms, sliced
1/4 c. (1/2 stick) butter
1/2 tsp. salt
1/4 tsp. pepper
1/8 to 1/4 tsp. poultry seasoning
1 broiler-fryer (3 lbs.)

Bring chicken broth to boiling in medium size saucepan. Add bay leaf and wild rice. Lower heat. Cover and simmer 30 minutes or until rice has absorbed the broth. Preheat oven to moderate (375 degrees). Saute the celery, onion, carrot, and mushrooms in butter in medium- size skillet over medium heat just until tender, about 5 minutes. Add salt, pepper, and poultry seasoning. Mix well with the wild rice. Stuff chicken loosely with dressing. Extra dressing can be baked in small baking dish during the last 30 minutes or roasting time. Cover cavity of chicken with aluminum foil. Roast in preheated moderate oven (375 degrees) for 1 1/4 hours or until leg moves easily in joint and meat is no longer pink near bone.

Note: To reduce the amount of sodium in the dressing, we removed bacon from the original recipe.

Note: Wild rice can be found in the rice section of your supermarket.