• Heat oven to 350 °F . Wash hens and pat dry with paper towel. Sprinkle salt in the cavities. Place hens breast side up on rack in open shallow roasting pan; Brush with melted butter. Do not add water. Do not cover. Roast 50 minutes brushing hens 3 or 4 times with the melted butter.

Craisin Sauce

• Meanwhile, combine the Craisins and orange juice in small saucepan; heat to boiling. Take off the heat and let sit for 5 minutes with the cover on.
• Melt ¼ cup butter in small saucepan. Take off the heat and blend in the flour, 1 tsp salt, the paprika and pepper. Add about ¼ cup of the milk and stir in. Place it back on the stove and continue to stir and gradually add the rest of the milk; continue to stir until it thickens. Gradually stir in the Craisin-orange juice mixture.
  
• If the sauce is too thick, you can thin it with additional orange juice or milk.
  
• Increase oven temperature to 400 °F ; roast hens 10 minutes longer or until brown.
• Remove the hens from the oven. They should be nicely browned.
• Cut each hen in half, place on plate. Serve with "Easy Steamed Rice" and Craisin sauce.