Roast Chicken with Mushroom Stuffing and Sauce

Ingredients

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