Keeping the troops well fed is a big part of how the military works. Navy veteran and pop-up chef August Dannehl knows this better than most. In the WATM series “Thank You For Your Service” August cooks a four-course meal for his fellow vets, and each course is inspired by a veteran’s story from his or her time in uniform.
Jawana attributes her pork-free diet to growing up with a vegan mother. Having to endure PB and J’s for two weeks to avoid the ham-heavy Army training menu, Jawana was in need of a good meal. Even though her mom is vegan, she roasted a chicken for Jawana to welcome her home.
Beer Can Roasted Chicken w/ Pommes Puree and Mushroom Sauce
Inspired by Jawana’s mom’s roasted chicken
Ingredients
Chicken
8-10 lb. roasting chicken
2 tablespoons olive oil
1/2 tbs sweet paprika
1/2 tbs smoked paprika
1/2 tbs chili powder
1/2 tbs onion powder
1/2 tbs garlic powder
3/4 tbs rosemary
1 (16 oz) can of favorite beer
Pommes
1 lb yukon gold potatoes (peeled)
1 lb russet potatoes (peeled)
1 stick butter (room temp)
1 cup half and half
Also need
Salt and pepper to taste
flat leaf parsley for garnish
Mushroom Sauce
1 tbs butter
3 cloves garlic (minced)
8 oz. cremini mushrooms
8 oz. shitaki mushrooms
8 oz. enoki mushrooms
8 oz. morels (all sliced)
if you cant find morels, up the other qualities to 12 oz.
2 cups half and half
1/2 cup armagnac (or cognac)
1 tb orange zest
1 ts saffron
Prepare
Prepare the chicken by patting dry with paper towel, rubbing with olive oil and applying spices liberally and evenly to the bird. Once spiced, situate chicken onto opened beer can and place on baking sheet. Refrigerate for four hours.
Preheat oven to 350°. Once at temp, cook chicken at 350° for 1 hour and roast at 375° for 15 minutes to crisp skin. Let chicken rest for at least 10 mins.
Meanwhile, place all potatoes into a pot of cold salted water and bring to a boil. Once boiling, cook potatoes for 45 mins or until a potato falls cleanly off of a fork. Add butter, salt and pepper to taste and enough half and half to cream the potatoes with a wooden spoon.
Prepare the mushroom sauce by sautéing garlic in butter in a saucepan. Once sweated(about 5 mins) add all of the mushrooms and sauté for 8 mins or until the mushrooms are soft. Then add the armagnac and orange zest and flambé by catching flame with the alcohol and let ignite until alcohol is burnt off. Once reduced by 1/2 add the half and half and saffron and let cook for 15 mins.
Carve chicken into 2 breasts, 2 thighs, 2 wings and 2 legs. To serve place pommes puree on plate, topped with selected chicken piece and mushroom sauce. Garnish with parsley.
