Meanwhile, add the butter, onions, & garlic to the pan. Stir frequently to remove the fond (the good chicken stuff) from the bottom. Cook for 2-3 minutes, then add the carrots, salt, and pepper. Cook for another 5+ minutes until the carrots start to cook through.
**Please note, there will be extra fat in the pan from the oil, chicken, and butter. This is the fat from which we will make the roux**