Rinse hens inside and out in cool water and remove excess fat and feathers, if any.

Pat hens dry with paper towels.

Mix together garlic, salt and pepper and then season hens with mixture inside and out.

Place hens on wire rack in roasting pan and set aside.

Heat 1 tbsp of butter in skillet on medium heat then add celery and onions.

Saute celery and onions until scent releases.

Add apricots, garlic and sage and continue to saute.

Add bread, broth and balance of butter and mix thoroughly.

Season with salt and pepper to taste.

Cover and lower heat and allow to cook for 3-5 minutes until flavors combine then remove from heat to allow to cool.

Once stuffing is cool enough to handle, spoon stuffing to fill the cavity of each hen.

Tie the hens' legs together with twine so that the legs cover the open cavity of each hen.

Pour chicken broth in bottom of roasting pan and then cover pan with foil.

Place in a preheated oven at 350 and cook for approx. 75 mins.

Remove hens from oven and remove foil, then raise heat to 420.

Baste hens with broth thoroughly then return to oven.

Cook until golden then remove from oven and set hens aside to rest.

Place roasting pan on high heat and add vinegar and thyme, stir to deglaze.

Remove from heat once gravy has reduced by one third.

Serve immediately.