#MEwx Colder, rain, snow and/or sleet and a Buttermilk roasted chicken for dinner

Good morning Augusta

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

here.

This morning it's cloudy with a chance of rain and snow this afternoon. Highs in the lower 40s with light and variable winds, becoming southeast around 10 mph this afternoon.

Tonight we'll have snow with sleet likely, mainly during evening hours. Snow and sleet accumulation of 1 to 3 inches with lows in the lower 30s. East winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 39.4°F, the humidity is 72%, the dew point is 31.1°F and our wind chill is 39.4°F. 

The wind direction is North Northwest between 2.7 MPH and 4.9 MPH.

The Relative pressure is 30.17, the Absolute pressure is 29.97 and falling with a weather graphic indicating rain/snow.

Visibility is 10.0 Miles with overcast skies to 9000 ft.

The UV rating is 0 out of 16, The moon is 22.1% illuminated, the moon phase is waxing crescent, Sunrise is 6:24 am↑ 84° East, Sunset is 7:03 pm↑ 276° West, Moonrise is9:08 am↑ 63° Northeast, Moonset is XXXX and we'll have 12 hours 38 minutes of daylight today.  

We didn't receive any new rain or snow here over the past 24 hours.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 291053Z AUTO 00000KT 10SM OVC090 04/00 A3023 RMK AO2 SLP238 T00390000

Do you have a frozen chicken buried in your freezer? Thaw it out and make this for dinner.

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 cr

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.