Roast Chicken with Mushroom-Barley Stuffing

Ingredients

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

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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