Chicken traditionally prepared in the Backoffen
Chicken traditionally prepared in the Baeckeoffen: Prepare a dough ahead of time using flour, warm water and an egg. Thus, you can easily stretch it over the edge of the terrine. Before starting, make sure to have prepared the preserved lemon. First of all, prune the tomatoes. Then, cut them into quarters. The garlic must simply be peeled. Put the small artichokes in a frying pan with a little oil. Do the same with the grated potatoes in order to colour them lightly. Now, salt the chicken with some salt. Then add pepper. Distribute the potatoes and artichokes around the chicken. Add the small onions, the cloves of garlic and the tomato. Dispose all this around the fowl, according to your own taste, remembering the preserved lemon and the two rosemary culms. Add the equivalent of a good glass of Alsatian white wine, the same quantity of fowl stock and, last but not least, the fowl gravy. Close the terrine with a lid. Wrap the dough once around it. After 50 minutes, take it out of the oven and detach the dough. The dish is ready to be served!