Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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

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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