Preheat oven to 400 degrees.

Place the hens into a large roasting pan.

Pour and rub the EVOO all over the hens, inside and out.

Douse them with the white wine and then the lemon juice.

In a small bowl combine the garlic salt, Seasonello salt and Borsari pepper and sprinkle the mixture all over the hens, inside and out.

Place 2 springs of rosemary, thyme and sage into the cavity of each hen, along with half a lemon.

Roast for about 60 minutes, or until dark golden brown and juices run clear. I like to baste the little hens every 10 minutes or so.

Transfer the birds to a cutting board and cover with aluminum  foil to keep them toasty.

Strain the pan juices, skimming the fat, and bring to a simmer in a small sauce pan, add some broth or stock if needed.

While the sauce is simmering, cut the hens in half and place on a large platter.

Spoon the pan sauce over the hens and serve immediately.