Roast Chicken with Hot-Sauce Butter

Name: Roast Chicken with Hot-Sauce Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 237 milliliters Champagne vinegar; 1 kilograms chicken, cut into 4 pieces, backbone removed; 85 grams orange Scotch bonnet or habanero chiles (about 10); 2 teaspoons cornstarch; 1 garlic clove, smashed; 2 Tbsps kosher salt, divided, plus more for seasoning; 1 orange bell pepper, halved, seeded, coarsely chopped; 12 inches 1x orange zest; 4 Tbsps St-Germain liqueur, divided; 4 Tbsps unsalted butter, softened, divided

Roast Chicken with Hot-Sauce Butter is If you have orange zest, cornstarch, chicken, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Wearing gloves, halve and seed chiles. Purée chiles, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender.

Ingredients you will need

Liqueur

Chili Pepper

Garlic

Pepper

Salt

Equipment you will use

Blender

Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Liqueur

Vinegar

Chili Pepper

Salt

Equipment you will use

Sieve

Sauce Pan

Blender

Heat hot sauce over medium heat. Stir cornstarch and 2 teaspoons water in a small bowl until smooth.

Ingredients you will need

Corn Starch

Hot Sauce

Water

Equipment you will use

Bowl

Whisk cornstarch mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes.

Ingredients you will need

Corn Starch

Hot Sauce

Equipment you will use

Whisk

Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.

Ingredients you will need

Butter

Salt

Equipment you will use

Whisk

Preheat oven to 450°. Season chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Oven

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.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Frying Pan

Remove breasts from pan and transfer to a plate.

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Oven

Serve with hot-sauce butter.

Ingredients you will need

Butter

Sauce