#MEwx Windy, rainy and Buttermilk Roasted Chicken

Good morning Augusta

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

We remain under a Wind Advisory until 8 A.M. this morning.That advisory preceeds this post.

This morning it’s rainy with a chance for showers this afternoon. Highs in the lower 50s. East winds 15 to 20 mph gusting to 45 mph, decreasing to 30 mph this

afternoon. Chance of rain 100 percent.

Tonight we’ll have mostly cloudy skies with a chance for rain this evening, turning partly cloudy after midnight. Lows in the lower 40s. Northwest winds around 10 mph with gusts

The readings from my weather instruments are:

Our outdoor temperature is 56.4°F, the humidity is 97% and the Dew Point is 55.4°F.

The wind direction is East Northeast between 2.5 MPH and 14.3 MPH.  

The Relative pressure is 28.88, the Absolute pressure is 28.68 and falling with a weather graphic indicating rain.

Visibility is 4.0 Miles / 2.4 Kilometers with mostly cloudy skies to 800 ft / 243 m. and overcast down to 1,500 ft / 457 m.

The UV rating is 0 out of 16, Sunrise is 6:56 AM Sunset is 5:51 PM, Moonrise is 8:14 PM, moonset is 10:31 AM and the moon phase is Waning Gibbous.

Augusta’s RAW METAR readings are:

METAR KAUG 171153Z AUTO 09018G28KT 1 1/4SM -RA BR BKN008 OVC015 12/12 A2897 RMK AO2 PK WND 08036/1057 SLP810 P0007 60093 70093 T01220117 10122 20100 55018

We received 0.83 inches of rain here over the past 24 hours with more on the way for the rest of today.

IF you really like chicken try this one.

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.