Remove from brine, drain thoroughly, and pat dry. For real crispy skin, you can go one step further here and dry the birds in your refrigerator, or outside, if it’s cold enough.
Once dried, thoroughly season the cavity of each bird with salt and pepper. Add a sprig of rosemary, a smashed clove of garlic, and a lemon wedge.
Set your birds in a ceramic dish, brush generously with 1 tbsp melted butter and add a sprinkle of salt.
Place dish in a 515*F oven on a middle rack for 20 minutes
Remove, tent with foil, and let rest 5 minutes before serving.
Combine drippings, 2 tbsp Glace di Viande, flour, and a splash of white wine to a saucepan, reduce by half, and whisk in remaining cold butter. Serve over wild rice or barley au jus.