Roast Chicken with Mushroom-Barley Stuffing

Ingredients

• 1 cup uncooked quick-cooking barley
• 4 thyme sprigs
• ¼ cup all-purpose flour (about 1 ounce)
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh thyme
• 1 cup water
• 1 ¼ teaspoons salt, divided
• + 9 more ingredients
• • 1 small onion, quartered
  • 1 ½ teaspoons sherry vinegar
  • ½ teaspoon black pepper, divided
  • 1 cup boiling water
  • 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 (4-pound) roasting chicken
  • ¼ cup chopped shallots

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...

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