Buffalo Roast Chicken

• 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
• 12 cup bottled bleu cheese salad dressing
• 12 cup crumbled blue cheese (2oz)

1. Preheat oven to 350.
2. Place chicken on rack in roasting pan.
3. In bowl, combine 1 tablespoon butter, hot sauce, and sugar; reserve.
4. In another bowl, combine seasoning with remaining 1 tablespoon butter; brush over outside of chicken.
5. Fill chicken cavity with 1/3 of celery pieces with leaves.
6. 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.
7. Transfer chicken to serving plate; let stand 10 minutes.
8. Meanwhile, in bowl, combine dressing and blue cheese.
9. Fill remaining celery with blue cheese mixture; reserve.
10. Skim fat from pan juices; stir in remaining hot sauce mixture.
11. Brush 2 tablespoon mixture over chicken.
12. Serve chicken with reserved stuffed celery and pan juices.

roasting chickens, butter, s red, brown sugar, chicken seasoning, stalks celery, bleu cheese salad dressing, blue cheese

Taken from www.food.com/recipe/buffalo-roast-chicken-348161 (may not work)