Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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

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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