To make the lemon crÃ¨me fraiche: Put the chicken stock, garlic, and lemon zest in a saucepan and place over medium heat. Simmer gently until the stock is reduced by half and thickened slightly. Take the pot off the heat, fish out the garlic, and add the crÃ¨me fraiche. Just before you are ready to plate the dish, buzz the sauce with a handheld blender until itâ€™s thick and frothy.
Edited: October 14th, 2009