#MEwx hot and muggy again with Buttermilk Roasted Chicken

Good morning Augusta

This morning we have mostly sunny skies with highs rising to the lower 80s. West winds around 10 mph.

Tonight we'll have clear skies with  lows in the upper 50s. winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 69.8°F, the humidity is 66% and the dew point is 57.9°F.

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

The Relative pressure is 30.01, the Absolute pressure is 29.81 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 kilometers with clear and sunny skies.

The UV rating is  1 out of 16, The moon is 92.0% illuminated, the moon phase is Waning Gibbous, Sunrise is 5:32 am↑ 66° East, Sunset is 7:56 pm↑ 294° Northwest, Moonrise is 9:50 pm↑ 100° East, Moonset is 8:20 am↑ 256° West  and we'll have 14 hours 24 minutes of daylight today.  

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

How about a roasted chicken?

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.