Preheat the oven to 180 °C. Rinse and dry the kitchen herbs. Fill the broiler with sprigs of rosemary, thyme and juniper berries. Peel and rinse the potatoes and cut into 3 cm pieces. Peel the onions and garlic clove. Cut the onions into 3 cm pieces and chop the garlic.
Fry the bacon in a roaster, take it out and fry the potatoes, onions and garlic in it until light brown, season with salt and pepper and fill in the chicken. Remove the roaster from the stove.
For the bouquet garni, rinse the ingredients, dry them and tie them into a bouquet of herbs. Add to the roasting pan with the bay leaf spice. Add the chicken stock.
Knead a tough dough from flour, oil and a little bit of lukewarm water. The dough has the right consistency when it no longer sticks to your fingers. Roll the dough into a long sausage, place it on the rim of the pot and firmly smooth the lid. After that, neither steam nor liquid can escape and the good taste remains in the cooking pot.
Cook the chicken in the oven for 45 minutes, take it out and “tap” the lid off the dough. Remove the herb bouquet and bay spice and bring the chicken to the table in the roaster.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!