Set the oven at 400F. Rinse the bird real thoroughly under cold running water. If you run into a piece of fat or two while you are rinsing out the bird just yank it off and put it in the dish that you are going to roast the hen in.

Drizzle some olive oil in a casserole dish just big enough to handle the bird or birds. Salt and pepper the little darling. Put 2 quarters of a lemon and 2-3 garlic cloves in the chute. Just smash and peel the garlic. You don't need to chop it. Put about 2 tbsp. white wine in also. Stitch her up tight with toothpicks, front and back. Put it in the oven. Figure on about 45 minutes maybe a little longer. The breast will read 180 when the area around where the thigh attaches to the body is not done. What work will work for you is to pry the thigh away from the body and look down in there If there is any red or even pink it needs a little more time. Ten minutes more and you try the other side. It should be ready.

Let it sit for a few minutes then slice it in half. Both sides of the back bone first then turn it over and split the breast bone. While it's sitting put the dish that you roasted the bird in on a burner at medium. Add the garlic and lemon from the bird and a splash of white (or red) wine and a thin pad of butter. When it starts to simmer if it is not thick enough for you a little corn starch whisked together with some cold water then whisked into the gravy will thicken it. Add the cornstarch mixture just a little bit at a time until it is how you like it.

Spoon some of the gravy on the pieces of hen when you serve it. It's a real good dish and worth the little wait.