5 tablespoons apple chutney, preserves, jam or jelly

5 tablespoons chopped shallots

4 tablespoons mild or hot chili powder to taste

Preheat the oven to 400 F. Starting at neck end of the chickens, slide your fingers between the skin and breasts to loosen the skin. Place 2 sage leaves under the skin of each breast. Sprinkle chickens with salt and pepper. Transfer chickens, skin side up, to a medium roasting pan. Roast for 20 to 25 minutes.

Meanwhile, simmer 3/4 cup of the wine, the preserves and shallots in small heavy saucepan until the glaze is slightly thickened, about 6 minutes. Stir in the chopped sage and chili powder.

Brush half of the glaze on the chickens and cook for 10 minutes more, then brush with remaining glaze and roast until the chickens are cooked through and the glaze is bubbling, about 10 minutes longer. Transfer to heated platter.

Spoon off the fat from juices in pan. Put the roasting pan directly atop two burners over medium heat. Add the remaining 3/4 cup wine and boil until the liquid is reduced by 1/3, about 5 minutes. Season the sauce to taste with salt and pepper.

Cut the chickens into serving pieces, transfer to serving platter and spoon the sauce over the chickens. Serves 6 to 8.

Note: This tasty glaze is also delicious on duck or Cornish game hens.

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ALI BARKER'S SAGE ICE CREAM

1 quart heavy cream

6 ounces sugar ( 3/4 cup plus 2 tablespoons)

12 egg yolks

1 teaspoon high-quality lemon extract

2 bunches sage leaves plus 16 sage leaves, julienned

1/2 pint raspberries

1/2 pint blueberries

1/2 pint blackberries

2 ounces balsamic vinegar

2 ounces Chambord liqueur (optional)

1/4 pound white chocolate

In a 2-quart nonreactive saucepan, combine the cream with half of the sugar, the lemon extract and both bunches of sage, and bring to a boil over medium-high heat. Meanwhile, put the remaining sugar in a nonreactive bowl; add egg yolks and mix well.

Once the cream reaches a boil, remove the pan from heat and pour about 1/4 of the hot cream into sugar-egg mixture, stirring constantly with a wooden spoon. Stir the warmed egg mixture into the cream. Over medium heat, continue stirring until the mixture coats the back of the spoon. Remove from the heat and steep for 45 minutes.

Strain the mixture, then transfer it to an ice cream maker and follow manufacturer's directions. Once prepared, mix in about half of the julienned sage leaves by hand and freeze for at least 2 hours.