Roast Chicken with Mushroom Stuffing and Sauce


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

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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