Roast Chicken with Mushroom Stuffing and Sauce

Ingredients

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

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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