BLUE BUFFALO STEW RECIPES

Steps:

• Preheat the oven to 410°F
• For the chicken, put the butter, hot sauce, paprika, honey and plenty of seasoning into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened
• Meanwhile, place the bird breast-side down on a board and, using a heavy pair of sharp scissors (or poultry shears), cut along either side of the backbone to remove it
• Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone
• Put the flattened chicken into a large roasting tray and brush over half the sauce
• Roast it in the oven for 40-45 minutes until golden and cooked through
• For the salad, blend the blue cheese, yogurt and mayonnaise together with a fork until smooth (loosen with a splash of water if you need to), then toss with the apple and celery
• Lay the lettuce leaves out on a platter and spoon the apple and celery into them, then scatter with roasted walnuts and drizzle with honey
• When the chicken is done, remove from the oven and portion into breasts, wings and legs
• Warm the remaining Buffalo sauce and drizzle over the top
• Serve the chicken with the salad and dig in!

Steps:

• Preheat the oven to 410°F
• For the chicken, put the butter, hot sauce, paprika, honey and plenty of seasoning into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened
• Meanwhile, place the bird breast-side down on a board and, using a heavy pair of sharp scissors (or poultry shears), cut along either side of the backbone to remove it
• Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone
• Put the flattened chicken into a large roasting tray and brush over half the sauce
• Roast it in the oven for 40-45 minutes until golden and cooked through
• For the salad, blend the blue cheese, yogurt and mayonnaise together with a fork until smooth (loosen with a splash of water if you need to), then toss with the apple and celery
• Lay the lettuce leaves out on a platter and spoon the apple and celery into them, then scatter with roasted walnuts and drizzle with honey
• When the chicken is done, remove from the oven and portion into breasts, wings and legs
• Warm the remaining Buffalo sauce and drizzle over the top
• Serve the chicken with the salad and dig in!