It don't mean a thing if it ain't got a wing

In this economy we are all looking for easy, cost effective, healthy and delicious meals that we can serve with pride.  This is one of those recipes.  "A chicken in every pot" was used by the Republican party in 1928 to tout Republican prosperity, I say hear hear! Buying a whole roaster is an inexpensive alternative to buying your same old, same old flavorless boneless skinless chicken breasts (yawn!), it goes a long way and can feed an entire family.  In addition you can make amazing chicken stock with the left over bones, talk about stretching you dollar!  This is an easy way to spice up your roast chicken this fall.  So skip the deep fried wings this Sunday and sit down with the family or some friends and enjoy a real Sunday supper with your favorite familiar football flavors.


Buffalo Roast Chicken
By: Vanessa Madigan

Ingredients:
5 to 6 lb Roasting Chicken
16 oz. Franks Red Hot hot sauce
1 stick butter
1 large yellow onion, sliced thickly
1 head of garlic , cut in 1/2 crosswise
2 tbs. ginger
1 lemon, cut in half
salt
pepper



Directions:

• Preheat oven to 425 degrees.
• Remove giblets and clean any residual pin feathers rinse and pat dry.
• Season your chicken liberally with salt and pepper, inside the cavity and all over the skin.
• Stuff the cavity of your chicken with the onion, garlic, ginger and lemon.
• Melt 1 stick of butter and add to that the Franks Red Hot sauce, stirring constantly to blend the two. Once it is blended well pour 1/2 of the sauce into a small bowl, this will be what you will baste the chicken with.  The remaining sauce in the pan will be your dipping sauce for your chicken.
• Baste your chicken well with your butter and hot sauce mixture and place it in your preheated oven.  Continue to baste your chicken with the remaining sauce 4-5 times throughout its cook time.
• Roast the chicken for about 1 1/2 hours or until the juices run clear.
• Serve with the remaining hot sauce and blue cheese sauce. So zippy, tangy and yummy!

Blue Cheese Sauce
By: Vanessa Madigan

Ingredients:
1 clove garlic, chopped very finely
6 oz. blue cheese
2 cups sour cream
2 tbs. butter


Directions:

• Saute the garlic in the butter until the garlic is translucent.
• Add the blue cheese and sour cream, stir constantly over medium low heat until blended well.
• Serve as a dipping sauce or as a drizzle for your delicious Buffalo style roast chicken!