In a small sauté pan over low heat, combine all the ingredients EXCEPT the butter. Simmer (light boil) until reduced in half (should be approximately 6 ounces). Could take 30 minutes or more. Add the cold butter, whisking to incorporate. Let cool or refrigerate and use the next day.
Preheat oven to 350 degrees. Line a baking sheet or roasting pan with foil. Place a rack on the sheet pan and spray with Pam.
Rinse hens in cold water. Pat dry with paper towel. Season the birds with salt and pepper, inside and out. Stuff cavity of each bird with orange pieces, rosemary, thyme and parsley.
Place hens on baking rack, upside down and brush with Orange Glaze. Bake for 15 minutes. Flip bird over and tie the legs together. Brush with glaze again. Continue cooking for another 45 minutes, glazing every 15 minutes. The internal temperature of the birds needs to reach 170 degrees. You may need an additional 15 minutes to reach that temperature. If the skin becomes to dark during the process, cover dark areas with a pieces of foil.
Let rest for 10 minutes. Remove cooked herbs and oranges from cavity. Stuff with fresh herbs and orange slices. Serve with the wild rice.