Christmas Infused Hen

Christmas Infused Hen

On the third day of Christmas, Belling gave to me… Christmas infused hen. Using the Steam & Infuse™ feature, add a blend of festive spices to your roast chicken.

  • Serves: 4
  • Preparation Time: 10 Minutes
  • Cooking Time: 1 Hour 10 Minutes


  • 1.2kg whole chicken
  • 75g butter, softened
  • Zest of 1 orange
  • Juice of ¼ orange
  • 1 orange half
  • 1tsp ground cinnamon
  • 1tsp ground cloves
  • 1tsp ground star anise
  • ½ tsp bay leaf, finely chopped
  • 1tsp salt
  • 4tsp maple syrup
  • Cracked black pepper


  1. Preheat the oven to 220C.
  2. Combine the butter, spices, salt, orange zest, orange juice, maple syrup in a small bowl. Mix well.
  3. Rub 2/3 of the butter mix over and under the skin of the chicken. Reserve the remaining 1/3.
  4. Rub salt into the cavity and place the orange half and 2 bay leaves inside the chicken.
  5. If you’re using the Steam & Infuse™ function, pour the remaining butter mix into the accessory and top up with hot water if needed.
  6. Roast in the oven for 20 minutes.
  7. Remove the chicken from the oven and reduce the oven temperature to 175C.
  8. If you’re not using the Steam & Infuse™ function, brush the remaining butter mixture over the chicken.
  9. bake again for a further 40-50 minutes, until the juices run clear.
  10. Once cooked, remove from the oven and cover with foil. Leave to rest for 15 minutes before serving.