#MEwx heavy wet snow and buttermilk roasted chicken

Good morning Augusta

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

here.

We’re  under a winter storm warning that can be read in full in the post preceding this one below.

Today it’s going to be Snowy with total snow accumulation of 5 to 8 inches. Highs in the lower 30s with Northeast winds around 10 mph, becoming north with gusts up to 25 mph this afternoon.

Tonight we’ll have mostly cloudy skies during evening hours, then clearing. Much cooler with lows around 10 above. Northwest winds 15 to 20 mph gusting to 35 mph. Wind chill values as low as 5 below.

The readings from my weather instruments are:

Our outdoor temperature is 32.0°F, the humidity is 97%, the Dew Point is 31.5°F and our wind chill is 32.2°F.

The wind direction is East between 0.0 MPH and 0.2 MPH.  

The Relative pressure is 29.78, the Absolute pressure is 29.58, the HPA is 1011  and falling with a weather graphic indicating snow.

Visibility is 0.5 Miles with ccattered Clouds down to 400 ft. and overcast to 900 ft.

The UV rating is 0 out of 16, Sunrise is 7:11 A.M. EST, Sunset is 4:26 P.M. EST, Moonrise is 11:38 P.M. EST, Moonset is 10:53 A.M. EST and the moon phase is waning gibbous.

The RAW METAR readings from Augusta’s airport are:

SPECI KAUG 161202Z AUTO 09005KT 1/2SM SN FZFG SCT004 OVC009 M01/M02 A2987 RMK AO2 P0001 T10111017

We’ve received roughly 1.00 inches of snow here over the past 24 hours so far, but that’s just the start of it. 

Let’s stick with chicken for a bit.

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.