Prepped these guys for roasting today in my Lodge No. 12 Dutch oven. Dry brined with salt and baking powder for 8 hours, then heavy on the Cavender's Greek and some New Mexico dried chili flakes. No. 12 Lodge takes 27 briquets to roast to 375-400 -- 19 on top and 8 on the bottom. Done in about 40 minutes. I'll dry brine longer next time at least 24 hours, but the hen was nicely moist. I will also cook it hotter, faster to try to get a good crisp on the skin. I was just enjoying my meal when the National Weather Service broadcast a severe storm warning with baseball-size hail. Missed me just a few miles to the east, thank gosh.
There is hope, even when your brain tells you there isn’t. – John Green, author
