Roast Chicken with Crème Fraiche and Herbs
- 8 oz. crème fraiche
- 4 garlic cloves
- 1 shallot
- 1 bunch parsley
- Fresh thyme
- Sel Gris Sea Salt and freshly ground black pepper
- 1 whole chicken
Preheat oven to 425 degrees. Place your large round or grande round mold on the perforated baking sheet. Prep chicken by washing thoroughly and drying well with paper towels. Place chicken in mold that is sitting on your baking sheet.
In our Eco chop, mix crème fraiche, garlic, shallot, parsley and thyme. Season with salt & pepper. Spoon ½ of the mixture inside the cavity of the chicken. Rub the remaining cream all over the chicken. Sprinkle with Sel Gris Salt.
Roast chicken for 45 minutes and then reduce heat to 350 and roast for an additional 15-30 minutes depending on the size of your chicken. Be sure to roast until the internal temp of the chicken is 165 degrees Fahrenheit. Our digital thermometer helps with this. Let chicken rest for 10-15 minutes before serving.