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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Woman's World. Ingredients:
1 (7 lb) roasting chickens |
2 tablespoons butter, melted |
3 tablespoons frank's red hot sauce |
1 teaspoon packed light brown sugar |
1 teaspoon dry montreal chicken seasoning |
6 stalks celery & leaves, cut into 2-inch long pieces |
1/2 cup bottled bleu cheese salad dressing |
1/2 cup crumbled blue cheese (2oz) |
Directions:
1. Preheat oven to 350. Place chicken on rack in roasting pan. In bowl, combine 1 tablespoon butter, hot sauce, and sugar; reserve. In another bowl, combine seasoning with remaining 1 tablespoon butter; brush over outside of chicken. Fill chicken cavity with 1/3 of celery pieces with leaves.
2. Roast chicken until meat thermometer inserted into thickest part of thigh away from bone registers 180, about 2 hours, 20 minutes, brushing with half of reserved hot sauce mixture during last 15-20 minutes of roasting time. Transfer chicken to serving plate; let stand 10 minutes.
3. Meanwhile, in bowl, combine dressing and blue cheese. Fill remaining celery with blue cheese mixture; reserve. Skim fat from pan juices; stir in remaining hot sauce mixture. Brush 2 tablespoon mixture over chicken. Serve chicken with reserved stuffed celery and pan juices.
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