Roast Chicken with Mushroom Stuffing and Sauce

Ingredients

  • 2 tablespoons chopped fresh parsley
  • 4 juniper berries
  • 1 tablespoon brandy
  • ¾ teaspoon dried thyme
  • 1 1/2-ounce package dried porcini mushrooms*
  • ¼ cup butter
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
  • + 7 more ingredients
    • 1 cup canned low-salt chicken broth
    • 1 pound assorted fresh wild mushrooms (such as oyster and portobello)
    • 2 large shallots
    • ¾ teaspoon salt
    • 1 6- to 7-pound roasting chicken
    • 2 cups 1-inch cubes baguette
    • ½ teaspoon ground black pepper

Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain. Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature. S...

View full recipe at Epicurious

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