#MEwx Hot 'N Muggy again with Buttermilk Roasted Chicken

Good morning Augusta

This morning we have mostly sunny skies with highs in the mid 80s. Winds are light and variable.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Areas of fog after midnight. Lows in the upper 50s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 68.4°F, the humidity is 92% and the dew point is 66.0°F.

The wind direction is Northwest between 0.2 MPH and 0.4 MPH.

The Relative pressure is 29.99, the Absolute pressure is 29.79 and rising with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV rating is  1 out of 16, The moon is 17.5% illuminated, the moon phase is Waxing Crescent, Sunrise is 5:18 am↑ 61° Northeast, Sunset is 8:12 pm↑ 299° Northwest, Moonrise is 9:40 am↑ 79° East, Moonset is 10:53 pm↑ 276° West  and we'll have 14 hours 54 minutes of daylight today.  

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

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.