Cornish hens, like baby chickens are small enough to serve one per person. Serve with your favourite roasted veggies, or bok choy and Maple Squash. A delicious recipe developed and shared by "chatelaine" Magazine.
Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
Gently poke your thumb between skin and breast meat of one hen, lifting skin.
Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
Drizzle about 1/2 tbsp (7 mL) in cavity.
Repeat with remaining three hens.
Pour remainder of soy mixture over hens and rub evenly over skins.
Tightly cover pan with foil.
Roast in centre of preheated oven for 40 minutes.
Remove from oven and baste hens with liquid in pan.
To prevent sauce from burning, stir water into pan juices.
Reduce oven temperature to 350°F (180°C).
Return hens to oven and continue to roast, uncovered, about 20 minutes more, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C).
Remove pan from oven and let stand 5 minutes before serving.
Place hens on individual plates, then spoon pan juices over top.