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Rooster wild rice soup in a square white bowl topped with fresh parsley

Cooking a Rooster 101: Wild Rice with Roasted Mushrooms

Do you have a teenaged rooster, but you don't know how to cook it? Look no further! Here is my fail-proof method to make a delicious, nourishing meal. Wild rice soup is a staple dish in MN and sure to warm your belly on those cold nights.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Crock Pot time 8 hrs
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 482 kcal


  • 1 Crockpot
  • 1 Fine mesh strainer Small


  • 1 whole Young Rooster skinned, and rested in the fridge minimum of 2-3 days after butchering
  • 1 ½ cups Wild rice blend
  • 1 bundle Fresh herbs (thyme, rosemary, sage, etc.) tie them together in a little bundle with some kitchen twine
  • ½ tsp Red pepper flakes
  • 6 Carrots chopped
  • 1 Onion chopped
  • 3 stalks Celery chopped
  • 6 tbsp Butter, ghee, or schmaltz divided
  • 1 ½ pounds Portabella mushrooms sliced
  • 4 cloves Garlic whole
  • zest from 1 lemon
  • salt & pepper
  • Fresh parsley optional, for topping
  • ½ cup Shredded parmesan optional, for topping


In the morning:

  • Place the whole rooster in your crockpot and add enough water to cover the bird halfway.
  • Cook on LOW for 6 hours.

After the 6 hours are up:

  • Remove the rooster from the crockpot and transfer to a plate. Shred (I like big chunks rather than stringy pieces) and put aside the bones for making bone broth later!
  • Take a small, fine-mesh strainer to remove any residual tidbits from your broth (optional: if you want a clean looking broth).
  • Place the shredded chicken back in the crockpot.
  • Add the wild rice blend, bundle of herbs and red pepper flakes.
  • Turn the crockpot back on HIGH for 2 more hours

Meanwhile, cook the veggies:

  • Heat a cast-iron skillet on medium heat
  • Add 2 Tbsp butter or schmaltz to the cast-iron skillet, then add the chopped carrots, onions and celery once melted. Season with salt and pepper.
  • Once the veggies are soft and slightly caramelized, add them to the crockpot

45 min before the dish is done, cook the mushrooms:

  • Preheat oven to 425 degrees
  • Grease an oven sheet pan with 1 Tbsp butter or schmaltz, then add the sliced mushrooms and whole garlic cloves.
  • Place pats of the remaining 3 Tbsp butter or schmaltz on top of the mushrooms, and place in the oven for 25-30 min.
  • After 5 minutes, the fat should have melted. Briefly pull the sheet pan out to add the lemon zest, salt, pepper and stir the mushrooms so they are evenly coated. Give it another stir halfway through the cooking period.
  • Smash the roasted garlic cloves with a fork and stir the pulp into the mushrooms.
  • Add the roasted mushrooms to the crockpot

Final touches

  • Take a look at the moisture level of your soup. Add an extra 1-2 cups of water if it's thicker than you like.
  • You can remove the bundle of herbs at this point if you wish, but I like to leave it so that the flavor continues to build
  • Top bowls with shredded parmesan cheese and fresh parsley. Enjoy!


This recipe works great for old roosters and hens, too! Just make sure to extend the resting time in the fridge to 4-5 days and extend the cooking time to 10 hours on low.


Calories: 482kcal
Keyword chicken, crockpot, GF, Gluten-Free, glutenfree, homestead, rooster, slow cooker, wild rice, winter
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