Roast Chicken with Hot-Sauce Butter

Ingredients

• 3 ounces orange Scotch bonnet chiles
• 1 orange bell pepper
• 4 slices orange zest
• 4 tablespoons St-Germain liqueur
• 2 tablespoons kosher salt
• 1 garlic clove
• 4 tablespoons unsalted butter
• + 4 more ingredients
• • 1 chicken
  • black pepper
  • 1 cup Champagne vinegar
  • 2 teaspoons cornstarch

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

View full recipe at Epicurious