Mix together olive oil, lemon juice, and half the rosemary. Place the hens in the marinade, skin side down, refrigerate overnight or as long as possible.

Combine the bread crumbs, ricotta, lemon rind, the rest of the rosemary and garlic cloves. Taste and season the mixture with salt and pepper.

Loosen the skin of the birds from the meat, 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 at 400 degrees. 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.