BUFFALO ROAST CHICKEN & SALAD WITH BLUE CHEESE | DONAL ...
YouTube star and cookbook author Donal Skehan shares one of his family's favorite dinners: Buffalo roast chicken + salad.
Provided by Donal Skehan
Number Of Ingredients 19
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!
BUFFALO ROAST CHICKEN & SALAD WITH BLUE CHEESE | DONAL ...
YouTube star and cookbook author Donal Skehan shares one of his family's favorite dinners: Buffalo roast chicken + salad.
Provided by Donal Skehan
Number Of Ingredients 19
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!
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