Roast Chicken with Carrot Onion Puree

From Julia:

Preheat oven to 325

Slice 3-4 carrots and 1.5 onions

Season the cavity with butter, salt, pepper, tarragon
Rub outside of chicken with butter

Cook onion and carrot in oil/butter for 5 min, add salt and tarragon.
Salt chicken and put in pot with veggies, baste with oils

Cover pot with foil and heat on stove till chicken starts sizzling.

Roast 1:10 - 1:20 depending on weight, basting a few times.

Remove chicken, add 2 cups broth to veggies, and boil for a few minutes. Puree all that and put over carved chicken.