Roast Chicken with Mushroom Stuffing and Sauce


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

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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