Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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