Roast Chicken with Mushroom-Barley Stuffing

Ingredients

  • 2 cups fat-free, less-sodium chicken broth, divided
  • 2 (8-ounce) packages presliced button mushrooms
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 1 tablespoon olive oil
  • ¼ cup chopped shallots
  • ½ teaspoon black pepper, divided
  • 1 cup boiling water
  • + 9 more ingredients
    • 1 cup uncooked quick-cooking barley
    • 4 thyme sprigs
    • ¼ cup all-purpose flour (about 1 ounce)
    • 2 teaspoons chopped fresh thyme
    • 1 small onion, quartered
    • 1 ½ teaspoons sherry vinegar
    • 1 (4-pound) roasting chicken
    • 1 cup water
    • 1 ¼ teaspoons salt, divided

Combine porcini and 1 cup boiling water; cover and let stand 45 minutes. Preheat oven to 425°. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1/4 tea...

View full recipe at My Recipes

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