25 Charles Street
Boston, MA 02114
Phone (617) 723-7575
Boston Magazine – “The Protein Hall of Fame”

“According to Beacon Hill Bistro’s Jason Bond, it takes more than a perfectly calibrated oven and a judicious sprinkle of salt to turn out reliably crisp-skinned roasted birds. ‘Every chef’s secret is goose fat or duck fat… they use it in everything. I rub the skins of my chickens and turkeys in duck fat. It gives you a really great crispy skin.’ Bond renders the fat himself, but a good butcher, like Savenor’s or John Dewar, may offer it for sale by the pound.”