Chicken Roasted with Garlic-Herb Crème Fraîche

Υλικά

1 bunch dill, leaves and stems, roughly chopped (about 2 cups)

1 bunch flat-leaf parsley or cilantro, leaves and stems, roughly chopped (about 2 cups)

6 medium garlic cloves, smashed and peeled

Kosher salt and ground black pepper

1 cup crème fraîche

3½-4 pound whole chicken, patted dry inside and out

2 tablespoons lemon juice

Οδηγίες

In a food processor, combine the dill, parsley or cilantro, garlic and 1 teaspoon each salt and pepper. Process until the herbs are finely chopped, about 1 minute. Add the crème fraîche and process just until combined, 20 to 30 seconds, scraping the bowl as needed; do not overprocess. Transfer ½ cup of the mixture to a small bowl, cover and refrigerate for making the sauce. Scrape the remainder into another small bowl and refrigerate until chilled and slightly thicker, about 30 minutes; this portion will be used directly on the chicken.

Place the chicken in a metal 9-by-13-inch baking pan. Using a spoon, spread ¼ cup of the crème fraîche mixture for the chicken in the cavity of the bird. Tie the legs together with kitchen twine. Slather the remaining crème fraîche mixture all over the exterior of the chicken (it’s fine if some of it falls into the pan). Cover loosely with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

03

About 1 hour before roasting, remove the chicken from the refrigerator and let stand, still covered, at room temperature. Heat the oven to 425°F with a rack in the lower-middle position

After the chicken has stood for about 1 hour, remove the plastic wrap and tent the pan with a large sheet of extra-wide foil; try to keep the foil from touching the chicken. Roast for 40 minutes. Remove the crème fraîche mixture for the sauce from the refrigerator and let stand at room temperature.

Working quickly, remove the foil from the chicken, pour ¾ cup water into the pan and continue to roast, uncovered, until the thickest part of the breast registers 160°F and the thighs reach 175°F, another 20 to 30 minutes; if at any point the pan is close to dry, add water to prevent scorching. Carefully tip the juices from the cavity of the bird into the pan, then transfer the chicken to a cutting board. Let rest while you make the sauce.

Scrape up any browned bits in the bottom of the pan, then pour the liquid into a fine mesh strainer set over a liquid measuring cup. Let the liquid settle for a few minutes, then use a spoon to skim off and discard the fat from the surface. You should have ½ to ¾ cup defatted liquid; if you have more, you will need to reduce it to that amount. Either way, pour the liquid into a small saucepan and bring to a simmer over medium-high; if needed cook, stirring occasionally, until reduced to ½ to ¾ cup. Remove the pan from the heat, whisk in the reserved ½ cup crème fraîche mixture and the lemon juice. Taste and season with salt and pepper.

Carve the chicken and transfer to a platter. Pour about ¼ cup of the sauce over the chicken, then serve with the remaining sauce on the side.