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Chicken traditionally prepared in the Backoffen

 
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Restaurant: Restaurant Buerehiesel

Chef: Antoine Westermann

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4.4/ 5 - 14 votes - 1,086,166 views
 

Chicken traditionally prepared in the Backoffen

Category:
Chicken Cooking Recipes on video
Servings:
4 People
Cooking recipe time in minutes:
75
Cooking recipe Search Tags:
 Chicken traditionally prepared in the Backoffen Chicken traditionally traditionally prepared prepared in in the
Recommended wine with the dish:
Arbois blanc, vin de Moselle
Difficulty level:
Difficult
Cooking Recipe Preparation time
  • Preparation : 1 h 15 min.
  • 6-8 hours for the lemons
  • Cooking: 50 min
Cooking Recipe Ingredients
Base and foundation:
  • 1 chicken (approximately 2.2 pounds, emptied and prepared)
  • 0.6 cup Alsatian white wine
  • 1.4 cups chicken trussing
  • Salt, pepper
Garnish:
  • 1.1 lbs. potatoes (BF 15)
  • 0.9 lbs. artichokes
  • 0.3 lbs. small onions
  • 1 oz. butter
  • Salt, pepper
  • Rosemary and thyme
  • Lemons
  • Tomatoes
  • Garlic
Dough:
  • 1.1 lbs. flour
  • 0.6 cup hot water
  • 0.18 oz. salt
  • 1 egg yolk
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. This recipe is a special "Backoffen" version, which the Alsatians traditionally consume in the cold winter time. Backoffen means "baker's oven". A long time ago, when the housewives would leave the house to do the washing in the morning, they would pass by the bakery, bringing along a terrine filled with a mixture of leek, onions, pork, lamb, beef – all this depending on the products they would dispose, of course. They marinated everything with a tip of garlic and thyme. Then, they let the pot slowly cook in the baker's oven. At noon, when returning home, they only had to pick up the pots and serve them directly to their families!
  2. Very important: You have to hermetically close the terrine. Prepare a dough ahead of time using flour, warm water (to make the dough elastic) and an egg. Thus, you can easily stretch it over the edge of the terrine.
  3. Before starting, make sure to have prepared the preserved lemon, because this requires between 6 to 8 hours.
  4. 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. In doing so, you obtain much more taste than by letting them crude.
  5. 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.
  6. After 50 minutes, take it out of the oven and detach the dough. The dish is ready to be served!
Restaurant
Name:
Restaurant Buerehiesel
Phone:
+33 3 88 45 56 65
Website:
www.buerehiesel.fr
Address:
4 parc de l'Orangerie
City:
Strasbourg
Country:
Fr
Overview:
"After the culinary school in Strasbourg, the hotel Ermitage and the restaurant Bellevue, it is in 1970 that Antoine Westermann buys the Buerehiesel. From then on, one honor chases another: 3 Michelin stars, 4 Bottin Gourmand stars, and finally 19/20 and 4 toques Gault/Millau. Situated at the heart of the Orangerie parc, the ''Restaurant Buerehiesel'' receives you with a unique and exceptional atmosphere. The magnificent establishment with ancient half-timbering invites you to discover its harmoniously decorated salons, box girder ceilings, and breath-taking panorama to the exuberant nature"
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Ingredients and Materials

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Selecting and Preparing Meat

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For the best casserole, cut all of the vegetables that your casserole recipes call for in similar-sized pieces to ensure that they cook evenly. Ingredients that cook quickly should be added to the casserole towards the end. Use a casserole dish with a tight-fitting lid so that moisture doesn�t escape during the cooking process. Make sure to use a casserole dish that is not too large and not too small. When you put it in the oven, it should be about three quarters full. If the dish is too small, the ingredients will bubble over. If the dish is too large, the liquid will evaporate quickly and dry out the ingredients of the casserole.

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