Remove giblets from hens & discard; rinse hens. Split hens
lengthwise using poultry shears. Place in a 13x9x2" glass baking
pan.
Combine water, orange juice, herbs, bouillon granules & soy sauce
in a small saucepan. Bring to a boil, reduce heat & simmer
10 minutes. Pour over hens. Cover & chill about 8 hours. Remove
hens from orange juice marinade, reserving marinade. Grill over
medium coals 15 minutes on each side or until done, basting
frequently with reserved marinade.
Serve with grilled vegetable kabobs & carrot vichyssoise.
