Roast Chicken with Rice and Nut Stuffing

1 whole roasting chicken, about 4 pounds

2 tablespoons vegetable oil

Salt and pepper

2 teaspoons dried herb of choice (rosemary, thyme, sage etc.)

3/4 cup wild rice

3/4 cup long-grain white rice

2 1/2 cups chicken broth and/or water, divided

1 small onion, chopped

1 cup celery, chopped

1/3 cup fresh parsley, chopped

1/3 cup white wine

1/3 cup toasted pine nuts or slivered almonds

1/2 pound bacon, diced

Soak top and bottom of medium clay cooker in water for at least 15 minutes.  Rinse chicken and pat dry.  Spread skin with oil; sprinkle with salt, pepper and herb of choice.  Make stuffing and fill neck and body cavities loosely.  Wrap any remaining stuffing in aluminum foil and bake separately.  Fold skin flap over and secure with poultry skewers.  Place chicken, breast side up, in cooker.  Cover and place in a cold oven.  Set temperature to 475 degrees and bake for 1 1/4 hours.  Juices should run clear.

FOR STUFFING: Cook wild rice and white rice separately in 1 1/4 cups stock or water until grains are just tender and set aside.  In a skillet, fry bacon until browned.  Remove bacon from skillet and saute onion and celery in bacon fat until wilted.  Using fork, gently stir vegetable mixture and remaining ingredients into cooked rice.  Season to taste.