| 1 | To make the curry powder, grind the spices together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder. |
| 2 | if the hens are frozen, thaw overnight in refrigerator. |
| 3 | Rinse hens with cold water; pat dry. |
| 4 | in small bowl, combine curry powder with syrup, mustard, garlic, salt, pepper and lemon juice. |
| 5 | Preheat oven to 375°F. |
| 6 | cut reserved lemon half in half again; place inside hens. |
| 7 | If desired, truss (tie or skewer) hens, to secure legs. |
| 8 | Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. |
| 9 | Place hens in pan and brush with some of the glaze. |
| 10 | Reserve remainder of glaze for frequent basting. |
| 11 | bake in oven 1 hour or longer, until juices run clear (meat should still be juicy). |
| 12 | Baste often for crispy, golden skin. |
| 13 | Halfway through baking, cover legs and wing tips with foil to prevent scorching. |
| 14 | serve with rice and stir-fried vegetables. |
| 15 | from "nancy enright"s canadian herb cookbook" by nancy enright. |
| 16 | Toronto: james lorimer and company, 198Pg. |
| 17 | 3Isbn 0-88862-788-2. |
