Roast Chicken with Mushroom-Barley Stuffing Recipe

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Roast Chicken with Mushroom-Barley Stuffing
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Ingredients
16
Count
Nutrition
307
Calories
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Ingredients:

Directions:

  1. Combine porcini and 1 cup boiling water; cover and let stand 45 minutes.
  2. Preheat oven to 425°.
  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 425° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. 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; sauté 3 minutes. Add porcini and button mushrooms; sauté 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 306.84 Kcal (1285 kJ)
Calories from fat 79.88 Kcal
% Daily Value*
Total Fat 8.88g 14%
Cholesterol 178.38mg 59%
Sodium 705.67mg 29%
Potassium 415.43mg 9%
Total Carbs 27.48g 9%
Sugars 2.6g 10%
Dietary Fiber 3.07g 12%
Protein 27.73g 55%
Vitamin C 12.4mg 21%
Vitamin A 2.3mg 76%
Iron 5.8mg 32%
Calcium 84.9mg 8%
Amount Per 100 g
Calories 104.26 Kcal (437 kJ)
Calories from fat 27.14 Kcal
% Daily Value*
Total Fat 3.02g 14%
Cholesterol 60.61mg 59%
Sodium 239.79mg 29%
Potassium 141.17mg 9%
Total Carbs 9.34g 9%
Sugars 0.88g 10%
Dietary Fiber 1.04g 12%
Protein 9.42g 55%
Vitamin C 4.2mg 21%
Vitamin A 0.8mg 76%
Iron 2mg 32%
Calcium 28.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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