#MEwx rain moving in today, cooler and a recipe for buttermilk roasted chicken

Good morning Augusta

The Red Sox beat the Detroit Tigers last night 9-5. We’re 48 and 40. 

A direct, real-time feed from my personal weather station is available for you here.

This morning it’s partly sunny with a chance for showers and thunderstorms, then cloudy with showers and thunderstorms likely this afternoon. Some thunderstorms may produce gusty winds and heavy rainfall, with some producing damaging winds and heavy rainfall in the afternoon. Highs will reach the mid 80s with light and variable winds, becoming west around 10 mph this afternoon. Tonight we’ll have mostly cloudy skies with showers likely and a chance of thunderstorms this evening, turning partly cloudy after midnight. Some thunderstorms may produce damaging

winds and heavy rainfall. Less humid with lows around 60. Light and variable winds, becoming north around 10 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 73.9°F, the humidity is 73% and the Dew Point is 64.8°F.

The wind direction is North Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.81, the Absolute pressure is 29.81 and falling with a weather graphic indicating rain.

Visibility is 10.0 Miles / 16.1 Kilometers with mostly cloudy skies between 6,000 ft / 1,828 m.

The UV rating is 0 out of 16, Sunrise is 5:01 AM, Sunset is 8:25 PM, Moonrise is 9:25 AM,  Moonset is 11:27 PM  and the moon phase is waxing Crescent. 

We didn’t receive any rain here over the past 24 hours.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG061153Z AUTO 00000KT 10SM BKN100 21/18 A2988 RMK AO2 SLP118 T02110183 10217 20194 56010  

This chicken recipe is a roasting recipe, but you can fry it too. No matter which method you pick it’s going to taste great.

Buttermilk Roasted Chicken

This recipe, is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin.

Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.

ingredients;

1  4-pound chicken or, breast, thighs and legs on bone with skin

2  cups buttermilk

¼  cup plus 2 tablespoons vegetable oil

2  cloves garlic, lightly crushed

1  tablespoon crushed black peppercorns

1  tablespoon Maldon or other sea salt

2  tablespoons fresh rosemary leaves, roughly chopped

1  tablespoon honey 

 

Preparation

if using whole chicken, Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.

or, use breast, thighs and legs if desired on bone with skin.

Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.