Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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