In a medium bowl, combine the chicken, cornbread or bread crumbs, scallions, parsley, garlic, thyme, hot-pepper sauce, sage, black pepper, and salt. Mix well and form into 8 thick patties. Place on a plate; cover and refrigerate for 30 minutes.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat. Add 1/2 teaspoon of the oil. When the oil is hot, add 4 of the patties. Cook for 6 minutes, or until golden brown. Turn and cook for 6 minutes, or until the patties are golden brown and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 patty. Transfer to a plate. Cook the remaining 4 patties in the remaining 1/2 teaspoon oil. Transfer to a plate.

Add the stock to the skillet, scraping to loosen any browned bits from the bottom. Bring to a boil over high heat. Cook for 5 minutes, or until the stock is reduced by half. Spoon over the patties.

To freeze, place the cooled cooked patties on a troy. Put in the freezer for several hours, or until solid. Transfer to a freezer-quality Plastic bag or container. Pack the sauce in a separate freezer quality plastic container.

To use, thaw both overnight in the refrigerator. Reheat the patties in a covered 10" no-stick skillet over medium heat, turning once, for 5 minutes, or until hot. Reheat the sauce in a covered medium saucepan, stirring frequently, for 5 minutes, or until bubbling.

patties can be made in quantity to freeze. Cornbread adds an authentic note (and is a good use for leftovers), but you can also use soft bread crumbs to bind the patties.

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