Roast Chicken with Mushroom Stuffing and Sauce

Ingredients

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

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