Buffalo Roast Chicken

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Woman's World.

• Ready In: 2 hrs 40 mins
• Serves: 6

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.