Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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

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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