Tie the neck of the hens, then make a slit over the breast, piercing only the skin. Pull the skin, plumage and all from the body of the fowl. Draw, wash thoroughly and let soak about 3 hours in water to which has been added a handful of salt and ½ cup vinegar. Wash again and in each hen, place a piece of onion and apple. Tie with cord, so fowl retains its shape. Cover with cold water and let boil about 10 minutes. Drain, add salt, pepper and paprika to taste and tie a piece of bacon on breast of each fowl. Heat 1 tablespoon butter in deep kettle, place hens in this, breasts downward. Cover well and cook gently from 1½ to 2 hours or until tender. Add water to giblets and let boil until reduced to ¾ cup of stock, gradually add this to the hens, the last 15 minutes. Add 2 tablespoons thick sour cream to gravy. Let boil up and serve.