Cinnamon Queen hens are a popular backyard breed known for their rich, flavorful meat. This recipe showcases the hen with a simple herb and butter roast that keeps the meat moist and juicy, while the cinnamon adds a warm, subtle sweetness that complements the poultry beautifully. It’s a straightforward, reliable method that works for any home cook.
Ingredients
- 1 whole Cinnamon Queen hen (about 4–5 lb / 1.8–2.3 kg)
- 2 tablespoons (28 g) unsalted butter, softened
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1 small onion, quartered
- 1 cup (240 ml) chicken broth, for the pan
Instructions
- Preheat your oven to 375°F (190°C). Remove the hen from the refrigerator and let it sit at room temperature for 20–30 minutes. Pat the skin completely dry with paper towels.
- In a small bowl, mix together the softened butter, olive oil, cinnamon, smoked paprika, garlic powder, salt, and pepper until a smooth paste forms.
- Place the hen breast-side up on a rack in a roasting pan. Gently loosen the skin over the breast and thighs with your fingers, then rub the butter mixture both under the skin and all over the outside of the bird.
- Stuff the cavity with the lemon halves, thyme sprigs, and onion quarters. If the legs are tied, leave them tied; if not, you can tie them together with kitchen twine to help the bird cook evenly.
- Pour the chicken broth into the bottom of the pan, being careful not to wash the seasoning off the bird.
- Roast the hen in the preheated oven, basting every 30 minutes with the pan juices. The total cooking time will be about 15–18 minutes per pound. For a 4–5 lb hen, this is roughly 1 hour 15 minutes to 1 hour 30 minutes.
- Check for doneness using a food thermometer inserted into the thickest part of the thigh without touching bone. The safe minimum internal temperature for poultry is 165°F (74°C) as recommended by USDA FSIS. If it hasn’t reached that temperature, continue roasting and check again in 10 minutes.
- Once done, remove the hen from the oven and let it rest under a loose tent of foil for 15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Carve and serve with the pan juices spooned over the top.
Tips
- Substitutions: If you don’t have a Cinnamon Queen, any roasting chicken or hen will work. You can replace the cinnamon with nutmeg or allspice for a different warm spice note.
- Don’t skip the rest: Resting the bird is crucial. If you cut into it immediately, the juices will run out and the meat will be dry.
- Use a thermometer: Ovens vary, so rely on a thermometer rather than time alone. Overcooking is the most common mistake—remove the bird at 165°F (74°C), not 180°F.
- Make it crispier: For extra-crispy skin, increase the oven temperature to 425°F (220°C) for the last 10 minutes, watching carefully to prevent burning.
Serving Suggestions
This roast hen pairs beautifully with classic sides like mashed potatoes, roasted root vegetables, or a simple green salad. The pan juices make a quick gravy—just skim off some fat, add a little flour, and whisk over medium heat until thickened. For a lighter meal, serve the sliced meat over a bed of couscous or quinoa with a drizzle of the pan juices.
Variations
- Spicy Rub: Add 1/2 teaspoon cayenne pepper and 1 teaspoon chili powder to the spice mix for a smoky heat.
- Herb Butter: Swap the cinnamon for 2 tablespoons of chopped fresh rosemary and sage, and add 2 minced garlic cloves to the butter.
- Citrus-Glazed: After roasting, brush the hen with a mixture of 2 tablespoons honey and the juice of one orange, then return to the oven for 5 minutes to caramelize.
- Slow Cooker Method: Rub the hen with the spice mix, place in a slow cooker with 1/2 cup broth, and cook on low for 6–8 hours or until it reaches 165°F (74°C). Finish under the broiler for 3–4 minutes to crisp the skin.
Storage and Reheating
Refrigerate any leftover hen within 2 hours of cooking. Carve the meat off the bones and store in an airtight container for up to 4 days. You can also freeze the meat for up to 3 months—wrap tightly in plastic wrap and foil or use a freezer-safe bag. To reheat, place the meat in a covered baking dish with a splash of broth or water, and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through to 165°F (74°C). For a quicker option, microwave in 30-second bursts, but be careful not to dry it out.
Frequently Asked Questions
What is a Cinnamon Queen hen? A Cinnamon Queen is a hybrid chicken breed developed for both egg production and meat. They are known for their reddish-brown feathers and are typically processed at a younger age than stewing hens, making them tender enough for roasting.
Can I use this recipe for a regular chicken? Yes, absolutely. The cooking times will be similar, but always rely on a meat thermometer to ensure the thickest part reaches 165°F (74°C). A standard supermarket chicken will work beautifully with the same spice rub.
How do I know when the hen is done without a thermometer? While a thermometer is the safest method, you can check by piercing the thigh with a knife—the juices should run clear, not pink. However, the only reliable way to ensure food safety is to use a food thermometer.
Can I prepare this ahead of time? You can rub the spice mixture on the hen and refrigerate it uncovered for up to 24 hours. This actually helps the skin dry out, leading to a crispier result. Just bring it to room temperature for 30 minutes before roasting.
What if my hen is larger or smaller than 4–5 lb? Adjust the cooking time accordingly: about 15–18 minutes per pound. A 3 lb hen will take roughly 45–60 minutes, while a 6 lb hen may need 1 hour 45 minutes. Always check the internal temperature.
Can I use the leftovers in other dishes? Definitely. Shredded leftover meat is great in soups, salads, sandwiches, or casseroles. The bones can also be simmered with vegetables to make a flavorful homemade stock.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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