Roast Chicken with Mushroom Stuffing and Sauce


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

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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