Roast Chicken with Mushroom-Barley Stuffing

Name: Roast Chicken with Mushroom-Barley Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper, divided; 454 grams packages presliced button mushrooms; 28 grams cup dried porcini mushrooms (about; 473 milliliters fat-free, less-sodium chicken broth, divided; 28 grams 1/4 cup all-purpose flour (about; 2 teaspoons chopped fresh thyme; 1 Tbsp olive oil; 1 small onion, quartered; 237 milliliters uncooked quick-cooking barley; 2 kilograms roasting chicken; 1 teaspoons salt, divided; 59 milliliters chopped shallots; 2 teaspoons sherry vinegar; 4 thyme sprigs; 237 milliliters water; 237 milliliters boiling water

Roast Chicken with Mushroom-Barley Stuffing is a dairy free recipe with 6 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains around 45g of protein, 37g of fat, and a total of 669 calories. Head to the store and pick up water, thyme sprigs, salt, and a few other things to make it today. To use up the quick cooking barley you could follow this main course with the Hazelnut, barley and cocoa cookies as a dessert. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine porcini and 1 cup boiling water; cover and let stand 45 minutes.

Ingredients you will need

Water

Preheat oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Fresh Thyme

Chicken Drumsticks

Meat

Pepper

Onion

Salt

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Place chicken on a rack in a roasting pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Bake at 425 for 1 hour or until a thermometer inserted into meaty part of thigh registers 16

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Kitchen Thermometer

Oven

Remove chicken from pan; cover and keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Drain porcini in a colander over a bowl; reserve 2/3 cup liquid. Chop porcini.

Equipment you will use

Colander

Bowl

Place a zip-top plastic bag inside a 2-cup glass measure.

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

All Purpose Flour

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Measuring Cup

Sauce Pan

Knife

Add flour to drippings, stirring with a whisk until smooth; cook 1 minute over medium heat, stirring constantly.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

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.

Ingredients you will need

Mushrooms

Broth

Salt

Equipment you will use

Whisk

Heat oil in a medium saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add shallots to pan; saut 3 minutes.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add porcini and button mushrooms; saut 4 minutes or until tender. Stir half of mushroom mixture into gravy; cover and keep warm.

Ingredients you will need

White Button Mushrooms

Mushrooms

Gravy

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.

Ingredients you will need

Mushrooms

Vinegar