Chicken with Garlic Pearls in Sauternes from The Cooking of South West France by Paula Wolfert

Ingredients

• Salt and freshly ground pepper
• 1 whole chicken, preferably organic free-range, about 3 pounds, with its neck and giblets
• ½ tablespoons olive oil or rendered poultry fat
• ⅔ cup crème fraîche
• 1⅔ cups thinly sliced carrots
• 1¾ cups thinly sliced onions
• 2 pounds meaty veal neck bones or riblets, cut into 1-inch pieces
• ⅓ cup heavy cream
• 2 good-sized heads of garlic, cloves separated but not peeled
• 1½ cups unsalted chicken stock (storebought or homemade)
• 1 bottle (750 ml) Sauterne(s), or other sweet white wine such as a Semillon blanc or Johannisberg Riesling
• 1 leek, split, well washed, and thinly sliced
• 1½ teaspoons unsalted butter
• 1 tablespoon chopped fresh flat-leaf parsley
• Herb bouquet: 3 sprigs parsley, 2 sprigs thyme, 1 leafy celery top, and 1 imported bay leaf tied together with string
• 1½ teaspoons sugar
• 3 tablespoons unsalted butter (optional)
• 1 to 2 teaspoons fresh lemon juice, or more to taste