Wash the chicken, pat dry and season.
Coarsely chop the garlic cloves, 1/3 of it into the chicken, 1/3 carefully from the neck and rump under the breast skin and distribute (it is best to loosen the skin carefully with your finger). Put the rest of the garlic and half of the wine in a roasting pan, place the chicken in the roasting pan and bake for about 2 hours at 160 degrees (convection oven).
Brush the chicken with roasting juices from time to time, pouring water if necessary. In the meantime, cut the spring onions into fine rings.
After about 1 1/2 hours, add the scallions and remaining wine to the chicken.
When the chicken is cooked and crispy brown, remove from the roasting pan and quickly add the crème fraîche to the roast stock and season to taste.