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.
- 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.
- 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.
- 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
