Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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

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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