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Roast Chicken with Hot-Sauce Butter

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Introduction

Discover the tantalizing flavors of a classic dish with our Roast Chicken with Hot-Sauce Butter recipe. Perfect for family meals or special occasions, this roasted chicken infused with a fiery hot sauce butter takes home cooking to an extraordinary level.

Tips for this recipe

  • Ensure your oven is preheated to the right temperature before roasting.
  • Use a meat thermometer to check chicken doneness without overcooking.
  • Let the hot sauce butter rest for a few minutes after baking, allowing flavors to meld and intensify.

    • Written by an experienced home cook with insights into achieving perfect roast every time.

    Why you will love this recipe

    The Roast Chicken with Hot-Sauce Butter combines the rich, robust flavors of a well-seasoned bird with an exciting twist. The fiery kick from the orange Scotch bonnet butter adds depth to each tender bite, promising not just a meal but a memorable experience that will leave you craving more.

    Ingredients

    • 3 ounces orange Scotch bonnet or habanero chiles (about 10)
    • 1 orange bell pepper, halved, seeded, coarsely chopped
    • 4 tablespoons St-Germain liqueur, divided
    • 2 teaspoons cornstarch
    • 4 cups Champagne vinegar
    • 1 3-pound chicken, cut into 4 pieces, backbone removed
    • Kosher salt (for seasoning)
    • Orange zest (from 4 strips)
    • Freshly ground black pepper

    Adviced equipments

    Equipment such as a Roasting Pan, Meat Thermometer, Non-stick Baking Sheet, and additional utensils like tongs or spatulas are essential for preparing this recipe with finesse.

    History of the recipe

    The Roast Chicken with Hot-Sauce Butter is a modern twist on traditional roast chicken, elevating it to gourmet status. The dish embodies the culinary exploration that began in late 18th century France but was not widely popular until recently when global cuisines merged.

    fun facts about this recipe

    In a world where chicken is considered one of the most versatile proteins, this dish takes it to new heights. Combining hot sauce butter with the roasted flavors showcases innovation and creativity in home cooking.

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Roast Chicken with Hot-Sauce Butter

Roast Chicken with Hot-Sauce Butter

amanda

Equipment

  • Roasting Pan - Ideal for oven-roasted recipes, ensuring even cooking of the chicken.

  • Meat Thermometer - Essential for accurately checking the doneness of your roasted chicken to ensure it's safely cooked.

  • Non-stick Baking Sheet - Useful for various recipes, including as an alternative to a specific roasting pan when needed.

Ingredients

  • 3 ounces orange Scotch bonnet or habanero chiles (about 10)

  • 1 orange bell pepper, halved, seeded, coarsely chopped

  • 4 1x3 inch 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

Instructions

1

Instruction 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

Instruction 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.
3

Instruction 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.
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