This Sunday, I reached into the freezer and found two large chickens (8 lbs. and 10 lbs.) that I quartered and roasted over charcoal at 300 - 350f for 40 minutes a side (for smaller birds 20 minutes per side is about all you need). The pieces were coated with a rub made from smoky paprika, turbinado sugar, black pepper and chili powder. We will have Cornish birds for sale at farmer's market in Burlington, right up until October.
