Name: Roast Chicken with Hot-Sauce Butter
Yield: Servings
Ingredients: 3 ounces orange Scotch bonnet or habanero chiles (about 10); 1 orange bell pepper, halved, tseeded, 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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