Two Cornish Game Hens
For The Brine:
Six Cups Of Cold Water
1/2 Cup Of Brown Sugar
1/2 Cup Of Sea Salt
An Orange Sliced In Half
A Peeled Whole Garlic Clove
A Tablespoon Of Sliced Onion
Ten Whole Black Peppercorns
Ten Mustard Seeds
A Teaspoon Of Peeled Whole Fresh Ginger
A Fresh Rosemary Stalk
Two Fresh Thyme Sprigs
For The Stuffing:
Two Cups Of Crumbled Corn Bread
A Beaten Egg
1/4 Cup Of Chicken Stock
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Celery
A Tablespoon Of Finely Chopped Onion
A Minced Garlic Clove
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
A Teaspoon Of Olive Oil
Combine the cold water, 1/2 cup of brown sugar, 1/2 cup of sea salt, the whole garlic clove, the tablespoon of sliced onion, the ginger, the whole black peppercorns, the mustard seeds, the rosemary stalk, and the thyme sprigs in a pot large enough to hold the brining liquid and the hens. Squeeze the orange directly into the pot and then add the orange halves. Bring trhe mixture to a slight boil while stirring frequently. Turn the heat off and let the brining liquid cool down to room temperature. After the liquid has cooled, add the hens to the pot. Cover and refrigerate for at least 24 hours.
Remove the hens and pat dry them with a paper towel.
Preheat the oven to 375 degrees.
Combine the olive oil, the diced celery, the diced onion, the minced garlic, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper to a saute pan. Cook on medium low heat while stirring frequently for three minutes. Combine the crumbled corn bread, the sauteed vegetables, the beaten egg, and the chicken stock in a mixing bowl. Using your hands, mix well. Divide the stuffing in half. Place half of the stuffing in the cavity of each bird.
Place the stuffed birds in a roasting pan. Roast the hens in the preheated oven for 1 1/2 hours or until the juices run clear.
Let the hens rest for at least ten minutes before serving.