Roast Chicken With Hot Sauce Butter Recipes

ROAST CHICKEN WITH HOT-SAUCE BUTTER

Steps:

• 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.
• 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.
• 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.

SPICY HONEY-ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
• In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
• Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
• Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BUTTER-HERB ROASTED CHICKEN

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

HOT SAUCE ROAST CHICKEN WITH TANGY KALE SALAD

Steps:

• Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
• Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
• While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.

FIERY ROAST CHICKEN WITH HOT SAUCE COMPOUND BUTTER

Steps:

• Set your oven rack to the middle position and preheat the oven to 450 degrees F.
• For the hot sauce:.
• Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
• Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
• For the compound butter:.
• In the bowl of a food processor, with the machine running, drop in the 5 whole garlic cloves, through the feed tube, one at a time. Scrape down the garlic with a spatula and add the butter, parsley, lemon zest and juice, and 1 to 2 tablespoons of the hot sauce. Season with salt and pepper, and puree until smooth. Reserve one third of the mixture in a small bowl and set the rest aside to spread on your chicken.
• For the chicken:.
• Using your fingers, gently loosen the skin of the chicken away from the meat. Spread the compound butter under the skin as well as over the skin. Wash your hands and then sprinkle the chicken generously on both sides, using tongs to turn it over (just to prevent the mid-seasoning hand wash). Set the chicken aside for a moment.
• Set a heavy-bottomed roasting pan over medium-high heat. Add the olive oil, then the chicken neck, wing tips and the sausage, and brown everything, stirring occasionally to brown all over, 8 to 10 minutes. Add the smashed garlic cloves, stir for 1 minute. Add the potatoes and toss them in the drippings. Add the pepperoncini, the pepperoncini liquid and the chicken stock. Place the spatchcocked chicken breast-side down on top of the potatoes and sausages. Roast for 30 minutes, then flip the chicken over and continue to cook until the chicken registers 160 degrees F in the thigh, about 45 more minutes. Remove the chicken from the pan, smear the remaining compound butter on top of it and leave it to rest for 15 minutes.
• While the chicken rests, continue to roast the potatoes and what is left in the pan for 15 minutes more.
• Once the chicken is rested, cut it into 8 to 10 pieces, however you like. I love to serve it family style and pour all the potatoes and sausage out onto a platter and place the cut up chicken on top, making sure to pour over all the juices from the cutting board where you cut your chicken. Sprinkle chopped parsley all over and dig inches Serve with more hot sauce on the side, if desired.

ROAST CHICKEN BREASTS WITH CHINESE BUTTER SAUCE

Steps:

• Black Bean Sauce: Preheat oven to 450 degrees F. Peel and cut shallot into ¼-inch slices. Add to a medium saucepan with 1 tablespoon oil. Sauté over low heat until shallot softens and becomes translucent, 2-3 minutes. Add white and Shaoxing wines, bring to a simmer, and reduce the liquids by about half, 6-8 minutes. Add fermented black beans, garlic cloves, and chicken stock. Bring to a simmer and reduce the liquid by about half, 20-25 minutes. Meanwhile, start the Potato-Parsnip Mash.
• Potato-Parsnip Mash: Peel and dice the potatoes and parsnip into uniform 1-inch cubes. Place in a large saucepan. Add water and a few pinches of salt, then bring to a boil over high heat, 6-8 minutes. Meanwhile, in a small saucepan, gently heat the heavy cream over low heat, then set aside.
• Chicken: Heat an ovenproof nonstick skillet over high heat. Season chicken breasts liberally with salt and pepper on both sides. Add 1 tablespoon oil to the pan and swirl around to coat the bottom. When oil is smoking, add breasts skin side down; cook until skin is golden brown, 2-3 minutes. Then flip the breasts so they're skin side up and place skillet in the oven until chicken cooks through, 8-10 minutes.
• Check potatoes and parsnips for doneness by removing one of each from the water with tongs; they should feel soft when gently squeezed. Drain well and place back into the pot; add the butter. Mash the potatoes and parsnips until they are coarsely crushed and coated with melted butter. Add about ¾ of the warmed cream and continue mashing until creamy; add more cream as needed. Season to taste with salt. Set aside.
• When the Black Bean Sauce has reduced to about half, strain it into a bowl. Reserve the garlic cloves and discard the rest of the solids. Place the garlic cloves and the sauce into a blender and purée, starting on low speed; if the sauce is very hot, remove the cap or stopper on top of the blender so steam can escape. Turn the speed to high until completely puréed, about 1 minute. Pour back into the saucepan and keep warm over low heat. (Makes 1 quart. Black Bean Sauce can be made ahead and refrigerated for 2-3 days, or frozen for up to 3 months.)
• After chicken has been in the oven for 8-10 minutes, check for doneness. It should feel firm to the touch or register 160 F at its center. (Note: Safe internal temperature for cooked chicken is 165 F; however, chicken will continue cooking once it's out of the oven.) Remove chicken to a plate to rest. Chinese Butter Sauce: Place the skillet with drippings over low heat and add about 1 cup of Black Bean Sauce. Turn the heat to high and use a wooden spoon to scrape up the fond (the roasted bits stuck on the bottom of the pan). When the sauce has simmered and slightly reduced, taste and adjust seasoning as needed. Add 1 pat of butter; swirl the pan to melt and emulsify. Repeat with remaining 2 pats of butter; the sauce should be velvety smooth.
• Assembly: Place a large spoonful of Potato-Parsnip Mash on a plate. Nestle a chicken breast on top, and spoon plenty of Chinese Butter Sauce around the sides. (Avoid pouring sauce directly on the chicken skin, so it can remain crisp.) Finely slice the light green part of the scallion on a bias and scatter over chicken. Serve immediately.

MISO BUTTER ROASTED CHICKEN

Steps:

• Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Steps:

• Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
• Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
• While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
• To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).