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1
Preheat oven to 425F (220C).
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2
Rinse hens under cold water, until the water runs clear; pat dry with paper towels.
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3
Place in a 9 x 13 inch (3-litre) baking dish or a small roasting pan just large enough to hold them.
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4
In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
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5
Gently poke your thumb between skin and breast meat of one hen, lifting skin.
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6
Tilt bird upward; pour about 2 tbsp (15mL) soy mixture under skin.
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7
Drizzle about 1/2 tbsp (7 mL) in cavity.
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8
Repeat with remaining three hens.
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9
Pour remainder of soy mixture over hens and rub evenly over skins.
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10
Tightly cover pan with foil.
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11
Roast in centre of preheated oven for 40 minutes.
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12
Remove from oven and baste hens with liquid in pan.
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13
To prevent sauce from burning, stir water into pan juices.
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14
Reduce oven temperature to 350F (180C).
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15
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 170F (77C).
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16
Remove pan from oven and let stand 5 minutes before serving.
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17
Place hens on individual plates, then spoon pan juices over top.
