Roasted Capons With Herb Butter And Mushroom-Madeira Sauce

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Two 7-to-8 pound capons, necks and gizzards reserved for the sauce

1 pound shiitake mushrooms, stems reserved, caps thickly sliced

1/2 ounce dried porcini mushrooms (1/2 cup)

6 cups chicken stock

Salt and freshly ground pepper

1 1/2 sticks plus 2 tablespoons (7 ounces) unsalted butter, softened

1/4 cup snipped chives

1/4 cup finely chopped flat-leaf parsley

1 1/2 teaspoons minced garlic

1 teaspoon fresh lemon juice

3 tablespoons extra-virgin olive oil

2 large shallots, minced (1/2 cup)

2 tablespoons all-purpose flour

1/2 cup dry Madeira

1/2 cup water

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