#MEwx Hot, muggy, special weather statement about the fog and Buttermilk roasted chicken

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have partly sunny skies with patchy dense fog out there. A slight chance of showers and thunderstorms during afternoon hours. Visibility one quarter mile or less at times with highs in the lower 80s. Winds are light and variable.

Tonight we’ll have a slight chance for thunderstorms during evening hours. Partly cloudy with a slight chance of showers. Patchy fog in the evening with areas of fog after midnight. Lows around 60°F with light and variable winds.

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

The wind is east Northeast between  0.0 MPH and 2.5 MPH.

The Relative pressure is 29.79, the Absolute pressure is 29.59 and rising with a weather graphic indicating Sun and clouds.

The outdoor temperature is 71.6°F, the dew point is 67.2°F, the heat index is 72.1°F and the humidity is 87%.

Visibility is 10.0 miles / 16.1 Kilometers with zero visibility when this fog rolls in.

The current Solar Radiation reading is 326.9W/m2, the UV Index is 3  placing the average person at moderate risk, the moon phase is Waning crescent and the moon is 3.4% illuminated. Sunrise is 5:55 AM, sunset is 7:30 PM, moonrise is 3:33 AM, Moonset is 7:11 PM and we’ll have 13 hours 35 minutes of daylight today.

Our next full moon will be on September 10 and our next New Moon is on August 27.

 

Here’s another Chicken Recipe for your kitchen. So far, chicken isn’t as expensive as other meats are. But I still buy an extra one for the freezer when I see one “cheap.”

 

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.