Chicken traditionally prepared in the Backoffen

This recipe for chicken is a special “Backoffen” version, which the Alsatians traditionally eat during winter. Backoffen means “baker's oven.” Long ago, when the housewives left the house to do the washing in the morning, they would pass the bakery, bringing along a terrine filled with a mixture of leeks, onions, pork, lamb, beef, or whatever they had on hand. They marinated everything with a little garlic and thyme. Then, they let the pot slowly cook in the baker's oven. At noon, when returning home, they picked up their pot and brought it home for a meal.

So to make this recipe you need some lovely little potatoes, small artichokes, garlic, candied lemon, tomato, rosemary, and some small onions. Now these vegetables are really very small. Of course, you need some Alsatian white wine and a little bit of chicken stock.

You will also need a terrine, which is a French cooking dish traditionally made of glazed earthenware. It has vertical sides with a tightly fitting lid and can either be oval or rectangular. There are also modern versions made of enameled cast-iron. The important thing when making this dish is that the cooking ware must be hermetically sealed.

The dough, which will cover the chicken and vegetables while it is cooking in the oven, should be prepared ahead of time to give it some time to rest. You will also need to prepare the preserved lemons weeks ahead to allow it to ferment. Simply cut whole lemons into quarters and place in a sterilized jar with a brine of water (salted water), add lemon juice and more salt. You can also add additional spices such as cinnamon, peppercorns, bay leaf, or fennel seeds. Seal the jar tightly and let the lemons ferment at room temperature for week up to a month.