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Roast Chicken with Hot-Sauce Butter

Roast Chicken with Hot-Sauce Butter Recipe

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