Roast Chicken with Crème Fraîche & Herbs
DIFFICULTY LEVEL //: EASY.
It all started when we were Christmas shopping for our sweet sister-in-law Emma this December. I perused the arts & photography section at Barnes and Noble looking for the perfect book to give her. Isn't it such a hard thing shopping for books? Well, at least for other people. That delicate balance between a "just for reads book" or the daunting and intimidating "DIY" section. Also, trying not to spend a small fortune on what ever book does draw your attention. When I found the perfect book, Zachary brought me another that was well out of our budget: A Kitchen in France by Mimi Thorisson. I "oohed" and "ahhed" at a volume that attracted the attention of quiet shoppers who happened to be within a 100 foot radius. You can imagine my surprise when I unwrapped it Christmas Eve. I've always thought cook books were neat, but most of the recipes are incredibly unhealthy or not worth the $30 in ingredients I have to buy because they are SO not in my house already, but this book is different. Not only are the recipes simple and filled with ingredients I've never tried, (You can buy them without a Whole Foods around the corner. Thank God!) but the whole book itself is a work of art.
Here is the first recipe I made!
(SUCESSFULLY I might add)
• 1 1/4 cups of crème fraîche
(If you don't have any at your local grocer,
You can mix 1 table spoon of buttermilk for
every 1 cup of heavy whipping cream.)
• 4 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
(These are like a garlic/onion hybrid.
You can find them in the garlic section!)
• A large bunch of fresh parsley, leaves removed and chopped
• A few sprigs of fresh thyme
• Fine sea salt & pepper
• 1 whole chicken (3 lbs)
Substitution: I used two rock cornish hens, 1 lb each. They were $6-7 at Walmart, but I later found some for $3 at Aldi! Score!
PREHEAT YOUR OVEN //: 350˚
In a small bow, mix together your crème fraîche garlic, shallot, parsley & thyme. Season with sea salt to your own taste preference. (I omitted the salt.) Pour half of your mixture inside of your chicken(s). Tie the little leg bones together securely with kitchen twine (I also omitted this) Pour the remainder of cream sauce over your chickens. Sprinkle sea salt over the top.
Roast your chicken until it is golden brown, about 1 hour -1 hour 15 min. WARNING: Your house WILL smell amazing. Check your pan about half way through and add a few table spoons of water if your pan is looking a little dry. I didn't have to do this. I had more than enough cream to cover my chickens and the whole pan bottom.
Let your chicken cool for 15 minutes and enjoy!
I'd like to post a few more recipes on here, considering it is part of my 2015 new ambitions! Cooking real meals and not my go-to baked chicken and vegetables. So I'll be documenting any success, and maybe warning against my own disastrous mishaps!