Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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

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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