#MEwx Bitter cold, sun and Buttermilk Roasted chicken

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

We're under a wind chill advisory, read it in the post preceding this one.

This morning we have mostly sunny skies with highs around 7°F with northwest winds around 10 mph gusting to 20 mph. Wind chill values as low as -19°F.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows around -3°F with Light and variable winds.

The wind direction is West Northwest between 6.9 MPH and 10.5 MPH.

The Relative pressure is 30.28, the Absolute pressure is 30.08 and rising with a weather graphic indicating cold, snow and sun.

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

Our outdoor temperature is -3.0°F, the humidity is  22%, the dew point is -32.0°F and our wind chill is

-17.3°F. 

Visibility is 10.0 miles / 16.1 kilometers with sun and bitter cold temps.

The UV rating is 1 out of 16, the moon is 67.2% illuminated, the moon phase is Waxing Gibbous, sunrise is 7:13 am↑ 120° Southeast, Sunset is 4:21 pm↑ 240° Southwest, Moonrise is 12:02 pm↑ 70° East, Moonset is 1:29 am↑ 287° West and we'll have 9 hours 8

Minutes of daylight today.

 

Let's stick with chicken. It's good for you and isn't full of calories. This one isn't quite as "slimming" as other recipes, but is still a responsible meal.

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.