Combine the softened butter and the herbs.
Shape into a roll and place into a plastic bag.
Place in the refrigerator for 1 hour or until firm enough to slice.
Preheat oven to 350 degrees F.
Wash and pat dry the chicken.
Carefully run your hand between the skin and the breast meat, separating the two.
Slice the butter and herb mixture into thin slices.
Place the sliced butter mixture between the skin and breast meat of the chicken.
You can use a toothpick to hold the skin on the chicken if it slides back off the breast.
Peel the onion (leaving it whole) and place into the large cavity of the chicken.
Place the celery and carrots in the bottom of a roasting pan.
Spread them out so they can be used in place of a rack on which to put the chicken.
Place the chicken on the rack of celery and carrots.
Pour the chicken broth over the chicken.
Sprinkle with the salt and pepper.
Tent with aluminum foil and bake for about an hour or until internal temperature reaches 160.
Bast often.
Remove from the oven and allow to rest for 10 - 20 minutes before carving.
In the meantime, combine 2 tablespoons butter and 2 tablespoons flour.
Place 1 1/2 cups of the chicken broth into a medium saucepan and bring to a boil.
Stir in the butter and flour mixture.
Reduce heat to medium and stir constantly until mixture thickens to a gravy.
Carve the chicken and place on a serving tray.
Pour a small amount of the gravy over the carved chicken.
Put the remainder of the gravy in a gravy boat and serve with the carved chicken.
