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

Name: Chicken with Garlic Pearls in Sauternes from The Cooking of South West France by Paula Wolfert
Ingredients: 2 good-sized heads of garlic, cloves separated but not peeled; Herb bouquet: 3 sprigs parsley, 2 sprigs thyme, 1 leafy celery top, and 1 imported bay leaf tied together with string; 1 to 2 teaspoons fresh lemon juice, or more to taste; ⅓ cup heavy cream; 1½ teaspoons sugar; 1½ teaspoons unsalted butter; 1 tablespoon chopped fresh flat-leaf parsley; 3 tablespoons unsalted butter (optional); Salt; freshly ground pepper; ⅔ cup crème fraîche; 1 whole chicken, preferably organic free-range, about 3 pounds, with its neck and giblets; 1¾ cups thinly sliced onions; 1⅔ cups thinly sliced carrots; ½ tablespoons olive oil or rendered poultry fat; 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; 2 pounds meaty veal neck bones or riblets, cut into 1-inch pieces; 1½ cups unsalted chicken stock (storebought or homemade)

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The original way to prepare this old Gascon dish is to rub a tasty barnyard hen with garlic and then stuff it with many garlic cloves. The hen is then cooked slowly so that the cloves become soft b...

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Ingredients

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