Roast Spring Chicken with Port Sauce

For Spring Chicken:

Heat the oven to 400°F.

Remove any packed giblets in the chicken cavity and remove any fat deposits just inside the body and neck cavities. Place the chicken, breast-side-down on a cutting board. Using sharp poultry shears, cut away the backbone and discard it. Then, flip the chicken over and press down to flatten it. Run your thumbs under the skin to loosen and arrange half the sage leaves under the skin. Repeat this process with the second chicken.

Brush the chickens with olive oil. Season well with salt and pepper. Place chickens in a roasting pan and cook for 35 minutes. After 10 minutes, pour the wine and stock over the top.

Remove the chickens from the oven. Increase the oven temperature to 425°F. Brush the chickens with the honey. Return chicken to the oven and continue cooking for an additional 5 to 10 minutes or until crisp and golden.

For the Berry Port Wine Sauce:

Place all the ingredients in a saucepan and heat gently. Cook for 5 to 8 minutes, stirring gently, until the berries burst and the sauce has thickened slightly and is warmed through. Spoon sauce into a serving dish and keep warm.

To Serve: