I don't roast mine, I bake them in a covered baking pan after cutting them into serving pieces. Timing varies a bit depending on age at butcher, but I bake mine at 250 degrees Fahrenheit. For a 23 week old cockerel, maybe 3-1/2 hours or a bit more. Since they are in a tightly covered baking pan they don't dry out. I generally get about a half cup of liquid that is a great broth. I'm sure I cook them too long but the meat pretty much falls off of the bone. I have to carefully use a slotted spoon or the meat balls off.