Roast Chicken With Mushroom-Barley Stuffing Recipe

Name: Roast Chicken With Mushroom-Barley Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried porcini mushrooms (about 1 ounce); 1 cup boiling water; 1 (4-pound) roasting chicken; 1 1/4 teaspoons salt, divided; 1/2 teaspoon black pepper, divided; 4 thyme sprigs; 1 small onion, quartered; 1/4 cup all-purpose flour (about 1 ounce); 2 cups fat-free, less-sodium chicken broth, divided; 1 tablespoon olive oil; 1/4 cup chopped shallots; 2 (8-ounce) packages presliced button mushrooms; 1 cup water; 1 cup uncooked quick-cooking barley; 2 teaspoons chopped fresh thyme; 1 1/2 teaspoons sherry vinegar

Servings: persons

1 cup dried porcini mushrooms (about 1 ounce)
1 cup boiling water
1 (4-pound) roasting chicken
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper, divided
4 thyme sprigs
1 small onion, quartered
1/4 cup all-purpose flour (about 1 ounce)
2 cups fat-free, less-sodium chicken broth, divided
1 tablespoon olive oil
1/4 cup chopped shallots
2 (8-ounce) packages presliced button mushrooms
1 cup water
1 cup uncooked quick-cooking barley
2 teaspoons chopped fresh thyme
1 1/2 teaspoons sherry vinegar

1
Combine porcini and 1 cup boiling water; cover and let stand 45 minutes.
2
Preheat oven to 425u00b0.
3
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1/4 teaspoon salt and 1/4 teaspoon pepper under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Stuff thyme sprigs and onion quarters into body cavity. Tie ends of legs together with twine. Place chicken on a rack in a roasting pan. Bake at 425u00b0 for 1 hour or until a thermometer inserted into meaty part of thigh registers 165u00b0. Remove chicken from pan; cover and keep warm.
4
Drain porcini in a colander over a bowl; reserve 2/3 cup liquid. Chop porcini.
5
Place a zip-top plastic bag inside a 2-cup glass measure. Pour chicken drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to drippings, stirring with a whisk until smooth; cook 1 minute over medium heat, stirring constantly. Add 1/3 cup mushroom soaking liquid and 1 1/2 cups broth, stirring with a whisk; cook 8 minutes or until thickened, stirring frequently with a whisk. Stir in 1/2 teaspoon salt; cover and keep warm.
6
Heat oil in a medium saucepan over medium-high heat. Add shallots to pan; saute 3 minutes. Add porcini and button mushrooms; saute 4 minutes or until tender. Stir half of mushroom mixture into gravy; cover and keep warm. Add remaining 1/2 cup broth, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1/3 cup mushroom soaking liquid, 1 cup water, and barley to remaining mushroom mixture in medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until barley is tender. Stir in 2 teaspoons chopped thyme and vinegar. Remove and discard skin from chicken. Serve chicken with stuffing and gravy.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried porcini mushrooms (about 1 ounce), 1 cup boiling water, 1 (4-pound) roasting chicken, 1 1/4 teaspoons salt, divided, and more.

Yes, Roast Chicken With Mushroom-Barley Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Mushroom-Barley Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions