Cornish Game Hens with rosemary
2 TBS Olive oil
6-8 Lemons
3 TBS chopped Rosemary
4-6 Cornish hens, split
1/2 cups Breadcrumbs or panko
16 oz Ricotta
4 TBS Lemon rind
6 cloves Garlic chopped
Salt, pepper to taste
3 cups Chicken stock

Mix together olive oil, lemon juice, and half of the rosemary in a bowl and place split chicken in bowl and refrigerate overnight or at least 4 hours.  Preheat oven to 400 degrees.  Remove chicken from marinade and place in baking dish.  Mix together remaining ingredients except for the chicken stock and place equal portions underneath the skin of each chicken half.  Roast in oven for about an hour skin side up.  Remove from over and place cooked chicken on plater and add the stock to the pan and reduce on medium heat for about 20 mins.  Serve over chicken or on the side.  Enjoy!