Roast Chicken with Hot-Sauce Butter

Ingredients

• 4 servings pepper black freshly ground
• 1 cup champagne vinegar 
• 3 pound chicken cut into 4 pieces, backbone removed
• 3 ounces pepper flakes ( 10)
• 2 teaspoons cornstarch 
• 1  garlic clove smashed
• 2 tablespoons kosher salt divided plus more for seasoning
• 1  and orange peppers halved seeded coarsely chopped
• 12 inch orange zest 
• 4 tablespoons st. germain divided
• 4 tablespoons butter unsalted divided softened

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• blender
• plastic wrap

Directions

1. Wearing gloves, halve and seed chiles. Purée chiles, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender.
2. Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.
3. 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.
4. Heat hot sauce over medium heat. Stir cornstarch and 2 teaspoons water in a small bowl until smooth.
5. Whisk cornstarch mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes.
6. Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.
7. Preheat oven to 450°. Season chicken with salt and pepper.
8. 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.
9. Remove breasts from pan and transfer to a plate.
10. 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.
11. Serve with hot-sauce butter.