Cut celery and carrots lengthwise. Place one of the bouquets inside large cavity of bird with 30 garlic cloves. Place 2nd bouquet in neck cavity with 10 garlic cloves. Rub chicken with butter and place on vegetable rack. Add some water in pan for moisture (not too much). Dash on a little tarragon, salt and pepper to top of bird. Place in oven (uncovered) for 1 hour 45 minutes. Serves: 2-3 persons.