Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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

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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