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Add water, lemon, thyme, sage, garlic, peppercorns, salt, onion, and sugar to a large pot.
Boil the mixture and ensure all the salt and sugar are completely dissolved.
Cool it immediately with the ice.
Transfer it to a large container.
Place in the hens and keep them submerged. I like to add a few plates on top of them to keep them under the brine.
Place them in the fridge for 12 to 48 hours.
When you’re ready to cook them, preheat the oven to 400° with the convection on or 425 without it.
Take the hens out of the brine and rinse them well under cold water.
Next, pat them dry very well with paper towels all around and inside.
Transfer them to a rack over a sheet tray. Fold the wings behind the body and tie the legs together with butcher’s twine.
Bake at 400° convection on a middle rack for 50 to 55 minutes or until the deepest part of the breast reaches 165° internally.
Remove and rest the hens for 5 to 10 minutes before serving.