CHINESE STYLE CHICKEN (DUPREE)

      Title: CHINESE STYLE CHICKEN (DUPREE)
  Categories: Dupree, Chicken
       Yield: 4 Servings
  
  
         1 TB coriander seeds
         1 TB Szechuan peppercorns
         1 TB sesame seeds
         1 ts ground ginger
         1 ts Chinese five-spice powder
         1 ts ground mustard
         2    green onions -- chopped
         2    garlic cloves -- chopped
         1 TB fresh ginger root --
   :          chopped
         1 TB honey
         3 TB rice wine vinegar
         3 TB soy sauce
     3 1/2 lb chicken -- rinsed and
   :          patted
   :          dry
         2 c  chicken stock
         1 lb 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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