Roast Chicken with Hot-Sauce Butter

Ingredients

• •3 ounces orange Scotch bonnet or habanero chiles (about 10)
• •1 whole orange bell pepper
• •4 strips orange zest
• •4 tablespoons St-Germain liqueur
• •2 tablespoons kosher salt
• •1 clove garlic
• •1 cup Champagne vinegar
• •2 teaspoons cornstarch
• •4 tablespoons unsalted butter
• •1 whole chicken
• •to taste black pepper

Cooking Instructions

1. 1.

   Wearing gloves, halve and seed chiles. Purée chiles, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender. Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.

   720 min

2. 2.

   Purée chile mixture in a blender with vinegar, remaining 2 tablespoons liqueur, and remaining 1 tablespoon salt until smooth. Set a fine-mesh strainer over a small saucepan. Strain mixture, pressing on solids. Heat hot sauce over medium heat. Stir cornstarch and 2 teaspoons water in a small bowl until smooth. Whisk cornstarch mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes. Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.

   15 min

3. 3.

   Preheat oven to 450°. Season chicken with salt and pepper. Heat remaining 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Cook chicken, skin side down, until golden, about 5 minutes. Turn chicken and cook 6 minutes. Remove breasts from pan and transfer to a plate. Place skillet in oven and roast legs for 12 minutes. Return breasts to skillet; roast until legs and breasts are cooked through, about 10 minutes longer. Serve with hot-sauce butter.

   33 min