One of the world's best chefs offers tip on how to roast a better bird.
in Vacaville, Calif., who has been the preferred supplier of Thomas Keller and Alice Waters since the 1980s.
, which is usually raised free-range on a small American farm. These breeds, such as Narragansett and Bourbon Red, develop slower than conventional birds and do not grow as large. But they are considered to have a more concentrated flavor and be more authentic to the Thanksgiving tradition.“I prefer the breast to leg ratio of the heritage breeds and I think they taste better, too,” Lee said.
At work, he prefers a carbon slicing knife a friend of a friend in Kyoto, Japan, made for him. For heavy-duty, utility work, he reaches for his stainless steel “It’s kind of funny, because when I was a young cook in my early 20s, I saved up and bought this precious knife … It’s this thing that’s very important to you,” he said. “And then later in your career, when you actually use a knife the least, people just start sending you knives.
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