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    • 1 3-pound chicken


    • 10 3 ounces orange scotch bonnet or habanero chiles, orange
    • 1 Bell pepper, orange
    • 1 Garlic clove

    Baking & Spices

    • 1 Black pepper, Freshly ground
    • 2 tsp Cornstarch
    • 2 tbsp Kosher salt

    Oils & Vinegars

    • 1 cup Champagne vinegar


    • 4 tbsp Butter, unsalted

    Beer, Wine & Liquor

    • 4 tbsp St-germain liqueur


    • 4 1x3 inch strips orange zest

    Roast Chicken with Hot-Sauce Butter



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