Now serving number...

That was the number of my DaChan chicken. They claim to be the only poultry producer in Taiwan to give each chicken an ID number and monitor everything about it until it reaches the store shelves. They promise a great tasting, juicy bird so on Saturday I gave it a shot. Available at Sinon, Carrefour and probably other places as well, the bird comes sealed in plastic on a styrofoam pan with a saran-wrap overlay. Good. It won't spill onto my bread and veggies.

This time I wanted something tasty, of course, and quick. Roasting is a easy way to do this. The recipe is very simple with ample room for you to add your signature touches without screwing it up too much. Melt butter and add fresh ( if possible ) chopped rosemary, thyme, and oregano. Because our new rosemary bush wouldn't survive a culling, I substituted basil. Salt, pepper and some paprika for taste and color round out the ingredients. Coat the bird liberally with the mixture and let sit while your fire, or oven heats up. I also put several spoonfuls in the cavity and rub it in well. Lastly, cook it. Cook at 385-400F / 190-200C and do not baste. If your temp is correct and you don't baste again, you will have a deliciously crispy skin. Depending on the size it should take anywhere from 40 minutes to an hour. You know it's ready when it reaches about 180F / 82C. A couple of caveats. The amounts listed below are for a medium size chicken (sorry, the labeling didn't include weight). The amount of herbs used should enhance the taste and accent the color. Don't use too much, you're eating chicken, not the Swamp Thing. Lastly, when barbecuing chicken, the skin is removed to let all the meat soak up the smoke flavor. When roasting, the skin is left on. It is the part the absorbs the smoke and seasonings. Therefore, when serving, use a good Chinese cleaver to cut bits that include both skin and meat. Wonderful taste with a great contrast of textures between the skin and meat. Because it's so crispy, you need to be careful when handling the bird or you'll tear the skin like I did.

Seasonings

• Butter - about 1/4 a cup or 50grams
• Rosemary, Thyme and Oregano - 1 1/2 Tbs to 2 Tbs each
• Paprika - 2 tsp
• Salt and pepper - to taste.