Roast Chicken with Mushroom Stuffing and Sauce


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