1 tablespoon coriander seeds 1 tablespoon Szechuan peppercorns 1 tablespoon sesame seeds 1 teaspoon ground ginger 1 teaspoon Chinese five-spice powder 1 teaspoon ground mustard 2 green onions -- chopped 2 garlic cloves -- chopped 1 tablespoon fresh ginger root -- chopped 1 tablespoon honey 3 tablespoons rice wine vinegar 3 tablespoons soy sauce 3 1/2 pounds chicken -- rinsed and patted dry 2 cups chicken stock 1 pound pasta, preferably vermicelli Preheat oven to 400 degrees. In a food processor or blender combine coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger, five-spice powder, ground mustard, green onions, garlic and fresh ginger. Process until coarsely chopped. Add honey, vinegar and soy sauce and mix until just combined. Rub paste over chicken and place in a roasting pan. Pour chicken stock around chicken and bake until golden and a meat thermometer inserted in thigh registers 180 degrees, about 1 hour. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, just until al dente. Drain and place in a warmed large serving bowl. Transfer roasted chicken to a cutting board or platter. Skim some fat from pan juices, then scrape the pan with a wooden spoon to release any browned bits from bottom and sides. Pour pan juices over pasta, toss well, and serve with carved chicken.
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