How to Make Buffalo Chicken Stuffed Avocados

Ingredients

• 6 large avocados, halved and pitted, peel on
• 6 tablespoons blue cheese crumbles (about 1½ ounces; omit if dairy-sensitive)
• 12 tablespoons homemade ranch dressing, regular or dairy-free

• 3 tablespoons bacon fat, lard, or ghee
• 6 chicken leg quarters (about 3 pounds)
• 2 teaspoons fine sea salt
• 1 teaspoon fresh ground black pepper
• ¼ cup diced yellow onion
• 1 head roasted garlic
• ½ cup Buffalo wing–style hot sauce
• 2 cups chicken bone broth

Make the chicken
1. Heat the fat in a deep sauté pan over medium-high heat. Season the chicken with the salt and pepper. Place chicken in the hot fat and sauté for about 8 minutes, or until golden brown on all sides. Add the diced onion and squeeze the roasted garlic from the head into the pan. Cook over medium heat for about 8 minutes, stirring occasionally, until the onion is golden brown.
2. Add the hot sauce and broth, reduce the heat, and simmer for about 1½ hours, or until the chicken is almost falling off the bone. Remove the legs from the pan and allow them to cool until you can handle them. Shred the meat off the bone and set aside.
3. Preheat the oven to 375°F.
4. Place the avocado halves in a baking dish and carefully fill each with the shredded chicken. Add extra hot sauce if desired. Top each avocado with ½ tablespoon of blue cheese crumbles. Place in the oven for 10 to 12 minutes, or until the cheese is melted.
5. Remove from the oven and drizzle each avocado half with 1 tablespoon of ranch dressing. Serve warm.