I just made this recipe this evening, and after reading the reviews I decided to make the following small modifications. I'm a big flavor person, so I seasoned the outside of the hens with kosher salt and fresh black pepper, as well as a dash of cayenne, dried rosemary and basil. I also spooned a couple of teaspoons of pre-crushed garlic on the breast of the chicken. When stuffing the birds, I put 3 cloves of garlic in with the lemon wedges and rosemary. I cooked according to the same time and heat as the recipe described, and when making the sauce I doubled the liquid so as to make sure I had enough for gravy and to spoon over the birds during the second cooking process. I'm extremely pleased with the result, it was lemony (without being overpowering) and the rosemary and pepper flavors were bright and aromatic. Utter smash hit. I used Wondra flour when whipping up the gravy over VERY high heat, thickened in no time and is quite possibly the best brown gravy I've ever made. Served with steamed asparagus (which really went with the gravy) and home-made crusty macaroni and cheese. Delightful!

I have been looking for this flavor in rice for a very long time. Most excellent.

Decent, but too eggy, and if you're planning on eating it with something else, like custard or ice cream, it's way too sweet. In future I would reduce the eggs to maybe 3, and the sugar to 1/2 cup or even less depending on whether you add raisins or not (because remember, they add their own sweetness).