INGREDIENTS
1
Chicken (3 1/2 to 4 pounds), whole
3
stalks Celery
1
Garlic, bulb
2
Lemons
5
Red onions
6
Red potatoes, small
1
Shallot
2
sprigs Tarragon, fresh
1/2 cup
Chicken stock, homemade or low-sodium store-bought
1
Salt and freshly ground pepper, Coarse
3 tbsp
Butter, unsalted
1/2 cup
White wine, dry
4
Long, thin carrots, peeled (halved or quartered lengthwise if large)