#MEwx Coudy, rainy and Buttermilk Roasted chicken
This morning we have mostly cloudy skies with some patchy fog. Chance of showers, mainly during morning hours with highs in the upper 50s. Winds are south around 10 mph.
Tonight we'll have clouds with a 50 percent chance of showers with patchy fog. Lows in the mid 40s with light and variable winds.
The readings from my weather instruments are:
The wind direction is Northwest between 2.0 MPH and 4.9 MPH.
The Relative pressure is 30.17, the Absolute pressure is 29.97 and steady with a weather graphic indicating clouds/sun.
If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.
Visibility is 10.0 miles/16.1 Kilometers with bits of fog here and there with a lot of overcast.skies.
The UV rating is 1 out of 16, The moon is 18.9% illuminated, the moon phase is waxing crescent, Sunrise is 7:01 am↑ 104° East, Sunset is 5:45 pm↑ 256° West, Moonrise is 11:42 am↑ 123° Southeast, Moonset is 8:40 pm↑ 235° Southwest and we'll have 10 hours 45 minutes of daylight today.
We didn't receive any rain here over the past 24 hours.
Since chicken is less expensive than beef and lamb, 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.
Comments
Post a Comment