Very simple, tastes wonderful. I rubbed the inside of the hens with chopped garlic so that the flavor would absorb better into the meat, then stuffed with the lemon and rosemary. The garlic on the outside of the hens needs to be whole cloves so that it does not burn. Also, I increased the amounts of white wine and broth to 1 cup each, so that I could be liberal with using it on the sides that accompany the meal. I added some chopped parsley to the sauce at the end to finish, and served with Parmesan mashed potatoes (with the reduced sauce on top)...delicious!
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Very simple, tastes wonderful. I rubbed the inside of the hens with chopped garlic so that...