Cover the porcini mushrooms with hot water and let them soak for 30 minutes. Rinse the innards of both chickens, pat dry, clean and cut into small cubes. Also dice the bread and pour the hot milk over it. Peel and finely dice the onion, as well as the peeled garlic.
Heat 50 g butter, fry the offal, onion and garlic in it until the onion cubes are translucent.
Drain the porcini mushrooms and collect the mushroom water. Chop the mushrooms and rinsed parsley, dabbed dry. Add to the white bread with the thyme and the innards. Season this mixture with salt, pepper and nutmeg.
Wash the chickens well inside and out, pat dry and stuff. Plug the openings with wooden skewers and close them with kitchen thread according to the shoelace principle (like lacing your shoes). Rub the chicken with salt and pepper.
Heat the rest of the butter in a roasting pan, put the chickens in it (breast side up) and fry them in the oven preheated to 200 degrees for about 60 minutes on the middle rack, turning twice and often basting with frying fat.
In the meantime, pour the mushroom water through a coffee filter. Take the chicken out of the roaster and keep warm.
Deglaze the frying fat with mushroom water and stock and pour through a sieve into a saucepan. Only now mix with the wine and cream and reduce by a good half over high heat. Halve the chicken and serve the sauce separately. There are also tender vegetables and potato croquettes or ribbon noodles.
TIP: The heart and stomach of the roast chicken are not to everyone`s taste. In that case, simply replace them with poultry liver and season with a little rosemary. The filling is also delicious with veal liver, especially if it is seasoned with sage.
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