Roast Chicken with Mushroom Stuffing and Sauce

Ingredients

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