Herbed Cornish Hens

3 Rock Cornish hens, about 1 lb. each
1 cup of herb seasoned croutons
1/4 cup of sliced ripe olives
2 tablespoons of lemon juice
2 tablespoons of vinegar
1 tablespoon of vegetable oil
1 teaspoon of snipped fresh thyme leaves or
1/4 teaspoon of dried thyme leaves
1/4 teaspoon of salt
1 clove garlic, crushed

Heat oven to 350ºF. Dry cavities of hens (do not rub cavities with
salt). Mix croutons and olives. Stuff each hen loosely with 1/3 cup
stuffing; fasten openings with skewers and lace shut with string.
Place hens, breast side up, in shallow baking pan. Mix remaining
ingredients; pour over hens. Roast uncovered until hens are done,
spooning lemon mixture over hens every 20 minutes, about 2 hours. To
serve, cut hens into halves along backbone from tail to neck. Makes 6
servings.