Roasted Chicken With Tarragon Jus

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One 4-pound chicken, wing tips, neck and gizzard reserved

2 1/2 tablespoons unsalted butter, softened

Salt and freshly ground pepper

1 small onion, thickly sliced

1 small carrot, thinly sliced

1/2 cup dry white wine

1 1/2 cups chicken stock or low-sodium broth

1/2 pound sugar snap peas

2 1/2 tablespoons extra-virgin olive oil

1/2 pound white mushrooms, cut into thin wedges

1/2 pound oyster mushrooms, stems discarded, large caps halved

1 shallot, thinly sliced

2 large tarragon sprigs, plus 2 teaspoons leaves

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