#MEwx Buttermilk Roasted Chicken, a red sunrise this morning with a reminder to set your clocks back

Good morning Augusta

I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.

Remember to set your clocks back  one hour tonight for the 2 AM time reset.

This morning it is mostly cloudy becoming partly sunny. Highs in the mid 50s with Southwest winds around 10 mph, becoming light and variable.

Tonight we’ll have partly cloudy skies with lows in the upper 30s. Winds will be light and variable.

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

The wind is East Southeast between 1.1 MPH and 1.8 MPH.

The Relative pressure is 29.91, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun and clouds.

Our humidity is 73%, the temperature is 43.2°F, the dew point is 35.1°F and it feels like   43.2°F.

Visibility is 10.0 miles / 16.1 kilometers with a very red sunrise and mostly cloudy skies.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 0.7W/m2. Sunrise is 7:20 AM, sunset is 5:26 PM and we’ll have 10 hours 6 minutes of daylight today. Moonrise is 10:58 PM and Moonset is  2:02 PM. The moon phase is in its third quarter and is xx% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.

 

I’ll make this my last chicken recipe for the week.

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.