1. Preheat your oven to 450° F.

*This is just a note, but I use gloves when working with chicken. Especially when I'm working with a whole bird. This is chicken and I secretly believe chicken is trying to kill you. It's revenge for all the nuggets as a kid you ate. I am paranoid about spreading bacteria. It's probably just me, but if anyone else is feeling uneasy about it, the gloves make for really easy cleanup afterwards too.

1. In a small bowl, combine granulated garlic, salt, and pepper and blend thoroughly. I usually use my hands or a fork to mix them together. No need to bust out the blender unless you just really like doing dishes.
2. Cut the lemon, celery, and onion into large chunks and stuff them into the cavity of the chicken.
3. Now add the leaves of two of the springs of rosemary (you can leave them on the stem if you like) into the cavity with the vegetables you just added.
4. Place the chicken on the roasting pan and tuck the wings under the bird to keep the tips from burning off and tie the legs together using butcher's twine. I also use a large cast iron skillet as long as the bird is small enough to fit.
5. Coat the skin of the chicken with the duck fat using a basting brush (you can use your hands, but it's messy).
6. Sprinkle the seasoning mixture over the bird. Be liberal with it. You're seasoning a large bird. Make sure to get it into every little nook and cranny.
7. Insert the thermometer into the thickest part of the breast and set it to 165°-170⁰ F.
8. Roast the chicken for 45-60 minutes or until the thermometer reads the proper temperature.
9. I know it's hard, but let it rest for at least 15 minutes. If you don't the wonderful juices that are just under that crispy skin will jump out and try to burn you. Trust me, your skin will appreciate the patients.