Whisk together the Teriyaki Sauce, orange juice, garlic, and ginger. Place game hens in a large food storage bag, add 1 cup of the marinade, reserving the rest, and let the hens marinate at room temperature for 1 hour.

Preheat oven to 400 degrees. Place a rack on a rimmed baking sheet and arrange the hens on the rack. Drizzle each hen with the marinade from the bag. Roast the hens for 35 – 40 minutes or until they reach an internal temperature of 165 degrees, basting occasionally with some of the reserved marinade.

Transfer the hens to a platter, cover with foil and let sit while preparing the sauce.

Pour any juices from the roasting pan into a saucepan along with the remaining reserved marinade and the chicken stock. Bring to a boil and let cook for 5 – 6 minutes or until thickened. Season to taste with salt and pepper.

Serve the hens topped with the sauce.