Roast Chicken with Hot-Sauce Butter
A spicy and flavorful roast chicken dish featuring a homemade hot sauce made with Scotch bonnet peppers, orange bell pepper, and St-Germain liqueur. The chicken is roasted to perfection and served with a rich, spicy butter sauce.
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.
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.
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.
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
