Roast Chicken with Hot-Sauce Butter


  • Freshly ground black pepper
  • 1 3-pound chicken, cut into 4 pieces, backbone removed
  • 4 tablespoons unsalted butter, softened, divided
  • 2 teaspoons cornstarch
  • 1 cup Champagne vinegar
  • 1 garlic clove, smashed
  • 2 tablespoons kosher salt, divided, plus more for seasoning
  • + 4 more ingredients
    • 4 tablespoons St-Germain liqueur, divided
    • 4 1x3 inch strips orange zest
    • 1 orange bell pepper, halved, seeded, coarsely chopped
    • 3 ounces orange Scotch bonnet or habanero chiles (about 10)

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. 2. Purée chile mixture in a blender with vinegar, remaining 2 ta...

View full recipe at SpringPad


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