In a large pot, bring rice to a boil in 8-cups of water; boil until tender (30-40 minutes)
Drain and transfer to a large bowl
In skillet, melt butter over medium-high heat
Sauté celery, shallots, garlic, jalapeno pepper, and ginger until soft and starting to turn brown (4-5 minutes)
Stir in sage and cook for 30 seconds
Scrape into rice
Stir in oysters, parsley, salt and pepper
In a small bowl, beat egg with stock and mix into rice
Dry inside and outside of hens with paper towels
Stuff each with 1/2-cup of stuffing
Fold over cavity skin and skewer to secure
Tie legs with kitchen string
Place all on a greased rack in roasting pan, breast side up, leaving space between birds
Brush with butter and sprinkle with salt and pepper
Roast in 350*F convection or 375*F conventional oven for 30 minutes
Baste with half of vermouth
Continue to roast, basting with pan juices every 15 minutes until meat thermometer inserted into the thickest part of the thigh reads 180*F (45-60 minutes)
Transfer to platter and loosely cover with foil
Skim off 2-tbsp of fat from roasting pan into saucepan
Pour off remaining fat from pan trying to retain as much of the pan juices as possible
Place roasting pan over medium heat
Add remaining vermouth and scrape pan to loose brown bits
Strain into bowl
Place saucepan over medium heat and stir in flour
Cook, stirring until flour is golden brown (5-7 minutes)
While whisking, pour in stock and pan juices
Bring to a boil while stirring
Reduce heat and simmer for 3 minutes
Serve with hens

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