Serves 4-6

2 tablespoons olive oil
6 to 8 lemons, juiced (to equal 1 cup)
3 tablespoons rosemary, chopped
4 to 6 Cornish hens, split
1 1/2 cup breadcrumbs
16 ounces ricotta, drained
4 tablespoons lemon rind
8 cloves garlic, chopped
Salt Freshly ground pepper
3 cups chicken broth

Mix together the olive oil, lemon juice, and half the rosemary. Place the hens in the marinade, skin side down, as long as possible, preferably overnight. Preheat oven to 400°F. Remove and drain the Cornish hens, reserving the marinade. Combine the breadcrumbs, ricotta, lemon rind, remaining rosemary, and garlic.
Taste and season the mixture with salt and pepper. Loosen the skin of the birds from the breasts, while still leaving it attached, then ease the stuffing under the skin. If the skin tears, it may be sewn up with a trussing needle and string.
Place the hens, skin side up, in a baking pan with the marinade, and roast 1 hour.
When done, remove from pan. (May be done ahead to this point, and reheated until crisp under broiler.)
Degrease the juices. To make the sauce, add the stock to the pan and bring to a boil, stirring the sides and bottom to deglaze the pan. Boil to reduce, tasting occasionally until flavorful, about 20 minutes.