BUFFALO CHICKEN CANNOLI

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Directions

• Heat the fat in a deep sauté pan over medium-high heat to make the chicken. Season the leg quarters with salt and pepper, then place them in the hot fat for 8 minutes, or until golden brown on all sides.
• Cook the onions and garlic for about 8 minutes, stirring occasionally, over medium heat, until the onions are golden brown.
• Add the broth and hot sauce and cook, covered, for about 1 1/2 hours, or until the chicken is almost falling off the bone.
• Make the cannoli tubes about 25 minutes before the chicken is done: Preheat the oven to 190°C/375°F. Have two 1-inch-diameter cylindrical objects on hand (such as spice jars). Place a sheet of parchment paper on a rimmed baking sheet and spray with coconut oil spray. 14 cup of the cheese should be placed in a circle about 4 inches in diameter. Repeat with the remaining 1/4 cup of cheese to form a second 4-inch circle, leaving at least 2 inches between them. 4 to 5 minutes, or until golden brown.
• You must act quickly when removing the baking sheet from the oven. Transfer the rounds of cheese to the cylindrical objects and shape them around the moulds with a spatula or knife. Allow for a 10-minute cooling period before removing from the moulds. Repeat with the remaining cheese to make 4 tubes in total. (Note: Once you’ve mastered the technique, you can make up to four cheese tubes at once.) Fill with the chicken filling once it has cooled.
• Remove the chicken leg quarters from the pan and set aside to cool until you can handle them. Remove the meat from the bones and chop it.
• Fill the cooled cheese tubes with the chopped chicken to serve. Place 1 tbsp hot sauce and 1 tbsp blue cheese crumbles on top of each cannoli on a serving plate. Serve with celery sticks as a side dish.
• These are best served fresh, but any leftover buffalo chicken and cannoli tubes can be refrigerated in separate airtight containers for up to 3 days.