For the Stuffing:
For the Chicken:
Cook garlic cloves in boiling water for 2 minutes; drain and peel. Melt butter in saucepan over low heat; add garlic. Cook, covered, until the garlic is very tender, about 20 minutes. Do not allow to brown. Mash garlic into a paste. Add chicken stock and heat to boiling. Stir in bulgur wheat and reduce heat. Cook, covered, over low heat until all liquid has been absorbed, about 15 minutes. Remove pan from heat and add parsley, sage, salt and pepper. Allow stuffing to cool slightly.
Spoon stuffing into cavities of chickens. Sew securely and truss. Pat chickens dry; place them on a rack in a roasting pan, breast side up.