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Rinse chicken thoroughly, being sure to empty cavity of any gizzards, livers, etc. Fill cavity with water and drain at least three times. Place chicken in a roasting pan with as many carrots as you need. Cover and bake for about 1-1/2 hours. For gravy: when chicken is done, pour pan juices in a gravy separator and add water to make 1 cup. Pour into a saucepan with 1 tsp. Better Than Bouillon Chicken Base and bring to boil. In a shaker put 1/2 cup water and 1/2 cup milk and add 3 tbsp. flour. Add this mixture to the boiling broth and stir constantly until thickened (or you will get lumpy gravy). Once the gravy has come to a boil cook for one minute more. Remove from heat. Serve chicken with french-cut green beans with almonds, and rice.