I love a day off. My job is challenging and interesting, my co-workers are fun and caring, but there is nothing like a day at home, with no schedule beyond the one I have assigned myself. I can get so much done, or so much nothing done, and feel my stressed soul return to a state of order.
I spent a recent day restoring my soul by making this sunny butterfly quilt – the pattern is called Butterfly Town, and it was inspired by our most recent collection of bold, colorful Kaffe Fassett prints. (Available now at Northgate or August 8-10 at our APNQ booth!) This is such a pleasantly easy pattern – just a few fat quarters, some simple piecing, and it was together in a few hours. It’s a great pattern for using some bold lovely prints, and would make such a beautiful baby quilt – if only one of my friends were expecting! Oh well, it will look lovely on a wall for a while, which is one of the things I love about quilting – you can make objects that are valuable both for practicality – it’s a blanket – and for aesthetics – it is an object of beauty. William Morris, founder of the Arts and Crafts movement, member of the pre-Raphaelite Brotherhood, and one of my aesthetic heroes, famously advised that you should have nothing in your house that you do not know to be useful or believe to be beautiful. I love it when both those qualities are found in the same object.
While I made the quilt, I made a roasted chicken that my boyfriend declared to be the best chicken ever. Brown crispy skinned and wonderfully juicy, it was both nutritious and gorgeous – a chicken Morris would have approved of.
Anna-Beth’s Beautiful and Useful Roasted Chicken
3-5 lb fryer chicken
3 Tbls salt
Fresh herbs – I used thyme, parsley, basil and chives, but you can use whatever flavors you prefer – about a loose cup and a half before chopping.
Another tsp salt
1 stalk of celery
¼ of a medium onion
2 Tbls butter
The day before you plan to eat you chicken, rinse it thoroughly, take the neck and innards out from the cavity, and place it in a large bowl. Pour in your 3 T salt, then fill the bowl with water till it just covers the chicken. Cover and refrigerate overnight. (This is called brining, and will make the chicken super juicy - it is wonderful for turkey, too!)
2 hours before you plan to serve your chicken, preheat your oven to 425°. Chop your herbs finely and mix them with your remaining tsp of salt
Drain the water and begin, using your fingers, to loosen the skin from your chicken – you want to be able to slip your whole hand in, around the breast, and loosen the skin around the drumsticks and thighs. After the skin is loose, start working that herb and salt mixture around inside the skin. Spread it around into the crevices of the chicken, but make sure that the breast gets a good covering. When you are satisfied with the spreading of the herbs, chop your celery stalk and quarter of an onion into large pieces and place them inside the cavity of your chicken. Tie the ends of the drumsticks together and place your chicken on a roasting rack, in a roasting pan, breast side down.
Melt butter and baste the side of the chicken that faces up. Put the pan in the oven. After 20 minutes, turn your chicken to one side, baste again, and roast for another 20 minutes, then repeat on the other side. Then turn the chicken, breast side up, baste again, and roast for about 35 minutes.
Using a meat thermometer, check your chicken – if it needs to be in longer, just keep rotating it every 15 minutes while it is in. If it is sufficiently cooked (times will vary depending on size and oven personality – mine is a nasty old beast that is slow to build heat and leaks steam like mad.) remove it from the oven and let it rest for about 10 minutes. Carve and serve.
Leftovers make splendid chicken salad.
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