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Roast Chicken With Mushroom Stuffing and Moondance Sauce
1 1/2-ounce package dried porcini mushrooms
2 cups 1-inch cubes baguette
1 pound assorted fresh wild mushrooms (such as oyster and portobello)
1/4 cup (1/2 stick) butter
2 large shallots, chopped
1 6- to 7-pound roasting chicken
2/3 cup (or more) canned low-salt chicken broth
1/3 cup Moondance Marinade
2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1. 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.
2. Spread baguette cubes on small rimmed baking sheet. Bake until golden,
about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
3. Slice half of fresh mushrooms; set aside for sauce. Coarsely chop
remaining fresh mushrooms. Melt butter in large skillet over medium-high
heat. Add chopped mushrooms and shallots; sauté until tender, about
5 minutes. Add to bowl with bread. Mix in 1/3 cup broth, salt and pepper.
4. Rinse chicken inside and out; pat dry with paper towels. Sprinkle
chicken cavity with salt and pepper. Fill with stuffing. Tie legs together.
Sprinkle outside of chicken with salt and pepper. Place in roasting pan.
Roast chicken until thermometer inserted into thickest part of thigh registers
180°F and juices run clear when thickest part of thigh is pierced
with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
5. Pour pan drippings into measuring cup. Transfer 3 tablespoons fat
from top of drippings to heavy large skillet. Spoon off remaining fat
from pan drippings and discard. Heat 3 tablespoons fat in skillet over
medium-high heat. Add sliced mushrooms and sauté until tender,
about 5 minutes. Add 1/3 cup Moondance Marinade, remaining 1/3 cup chicken
broth, and degreased pan drippings and cook 3 minutes, adding more broth
for desired sauce consistency. Add cilantro and season sauce to taste
with salt and pepper. Serve chicken with stuffing and sauce.
Serves 4
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