Christmas Infused Hen


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

  1. Preheat the oven to 220°C.
  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 175°C.
  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.


Prep time: 10 Minutes

Cook time: 1 Hour 10 Minutes

Serves: 4

  • 1.2kg whole chicken

  • 75g butter, softened

  • Zest of 1 orange

  • Juice of ¼ orange

  • ½ orange

  • 1 tsp ground cinnamon

  • 1 tsp ground cloves

  • 1 tsp ground star anise

  • ½ tsp bay leaf, finely chopped

  • 1 tsp salt

  • 4 tsp maple syrup

  • Cracked black pepper