-
1
In a medium saucepan, combine the reserved capon necks and gizzards with the shiitake stems, dried porcini and chicken stock and bring to a boil.
-
2
Reduce the heat to moderate and simmer until reduced to 2 cups, about 1 hour and 15 minutes.
-
3
Strain the stock into a heatproof bowl, pressing hard on the solids.
-
4
Season lightly with salt and pepper.
-
5
Meanwhile, preheat the oven to 350.
-
6
In a food processor, puree 1 1/2 sticks of the butter with the chives, parsley, garlic, lemon juice and 1/2 teaspoon of salt.
-
7
Using your fingers and starting at the neck, gently loosen the capon skin from the breast and legs.
-
8
Rub all but 2 tablespoons of the herb butter under the skin of the birds; press gently on the skin to evenly distribute the butter.
-
9
Set the capons on 2 racks in 1 large or 2 medium roasting pans.
-
10
Rub with 1 tablespoon of the olive oil and season generously with salt and pepper.
-
11
Roast the capons for about 1 hour and 40 minutes, or until golden and an instant-read thermometer inserted in the inner thigh of each capon registers 170.
-
12
The juices in the cavity will still be slightly pink.
-
13
Transfer the birds to a carving board, cover loosely with foil and let stand for at least 10 minutes or for up to 30 minutes.
-
14
Meanwhile, in a large, deep nonstick skillet, heat the remaining 2 tablespoons of olive oil.
-
15
Add the shiitakes, season with salt and pepper and cook over moderately high heat until browned, 8 minutes.
-
16
Add the remaining 2 tablespoons of unsalted butter and cook, stirring, until melted.
-
17
Add the shallots and cook, stirring occasionally, until golden, about 6 minutes.
-
18
Add the flour to the mushrooms and cook, stirring, for 2 minutes.
-
19
Add the Madeira and bring to a boil, stirring constantly, for 1 minute longer.
-
20
Add the strained stock and bring to a boil, stirring.
-
21
Reduce the heat to moderately low and simmer for 30 minutes.
-
22
Whisk in the remaining 2 tablespoons of herb butter and season with salt and pepper; keep warm.
-
23
Pour the juices from the roasting pan into a heatproof bowl and skim off the fat.
-
24
Set the roasting pan over 2 burners on high heat, add the water and scrape to release any browned bits from the bottom; add to the pan juices in the bowl.
-
25
Strain the pan juices into the Madeira sauce, along with any accumulated drippings from the capons; stir and season with salt and pepper.
-
26
Carve the birds and serve them with the Madeira sauce on the side.
