So I'm doing the high-heat roasted chix that Too Tall linked to in the T-giving thread.
Chicken is brining, and will have a compound butter inserted underneath the skin before roasting.
Recipe calls for unsalted butter b/c most salting will be done with the brine.
I only have salted. Biggie? No biggie? I'm inclined to just use what I've got, but I guess a couple of bucks for new butter isn't that big a deal.
Thanks guys.
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