Rinse chicken, pat dry, salt and pepper inside and out, rub with rosemary. Preheat oven to 200 degrees. Peel garlic, chop coarsely. Stuff one-third into chicken, push another third between skin and breast meat.
Add remaining garlic to roasting pan. Place chicken on top, pour half of the wine.
Roast chicken in oven for about 2 hours. Clean onions, wash, cut into rings, add with remaining wine after 95 minutes. Pour stock from time to time. Remove the chicken, reduce the juices, season with salt, pepper and crème fraîche and serve with the garlic chicken. It goes well with pasta.
