#MEwx Temps slightly above freezing, sun, clouds and Buttermilk Roasted Chicken

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real

This morning we have partly sunny skies with snow showers likely this afternoon. Snow may be heavy at times. Snow accumulation up to 1 inch with highs in the mid 30s. Winds are Southwest 10 to 15 mph gusting to 30 mph.

Tonight we’ll have partly cloudy conditions  with a slight chance of snow showers during evening hours, then mostly clear after midnight. Snow may be heavy at times in the evening. Lows around 18°F with West winds around 10 mph gusting to 25 mph.

The outdoor temperature is 30.4°F, the dewpoint is 22.1°F and the wind chill is 30.4°F.

We’ve received a total of 0.41 inches  of rain and about 4 inches of snow here for the entire storm.

Today’s sunrise is 7:13 AM, sunset is 4:24 PM and we’ll have 9 hours 10 minutes of daylight today. Moonrise is 9:28 AM and Moonset is 8:18 PM. The moon phase is Waxing Crescent and is 10% illuminated. Our next Full Moon is on January 25 and our next new moon will be on February 9.

The wind velocity is between 2.5 MPH and 5.6 MPH from the South.

The Relative pressure is 29.41, the Absolute pressure is 29.21 and rising with a weather graphic indicating sun and some cloouds.

The Humidity is 70%, the UV index is 0 placing the average person at no risk and the solar radiation reading is 24.6W/m2.

Visibility is 10.0 miles / 16.1 Kilometers with sun and clouds.

 

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.