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Asian Roast Chicken

DIRECTIONS

Wash the chicken inside and out and blot dry. (Reserve the giblets for stock.) Remove any lumps of fat from the cavity. Preheat the oven to 400°F.
Prepare the seasoned salt. Place the peppercorns and salt in a dry skillet or wok and cook over medium heat until the peppercorns begin to crackle and smoke, about 3 minutes, shaking the pan to prevent scorching. Transfer the mixture to a spice mill or blender and grind to a coarse powder. Note: This will make more seasoned salt than you actually need. Store any leftovers in a jar.
Prepare the garlic paste. Combine the garlic, scallions, ginger, and cilantro in a mortar and pestle and lb to a smooth paste or puree in a food processor. Add the soy sauce and 1 teaspoon seasoned salt.
Loosen the skin from the chicken by gently working your finger under it, starting at the hole at the neck. Loosen the skin from the breast and thighs, working as gently as possible so as not to tear the skin. Spread most of the garlic mixture under the skin. Place the remainder in the cavity. Sprinkle a little of the seasoned salt in the cavity of the chicken. Truss the bird with string. Brush the outside of the chicken with the sesame oil and sprinkle with seasoned salt.
Place the bird on a rack in a roasting pan, breast side up, and place in the oven. Roast the chicken until cooked, about 1 hour. (When cooked the juices in the chicken will run clear. The internal temperature will be 160°F.) Halfway through cooking (after 30 minutes), tip the bird, using tongs or a carving fork (insert them in the cavity), to drain any juices in the cavity into the roasting pan. Cut the chicken into bite-size pieces with a cleaver and serve with tiny dishes of seasoned salt for sprinkling.