Teriyaki-Roasted Chicken And Gravy

• 1/3 cup mirin
• 1/3 cup light soy sauce
• 2 tablespoons sherry vinegar
• 2 tablespoons black vinegar
• 2 tablespoons toasted sesame oil
• three 1-inch pieces fresh ginger, peeled
• 5 cloves garlic
• 10 small dried Chinese peppers, seeds removed
• Salt and pepper, to taste
• 3 to 4 pounds organic whole chicken, quartered
• Chicken broth, as desired (Optional)

1. Start by making the teriyaki marinade. Toss mirin, soy sauce, sherry and black vinegar, sesame oil, ginger, garlic, dried chilies, and a dash of salt and pepper into the food processor. Pulse until a smooth marinade is formed.
2. Rinse and pat chicken dry. Generously coat entire chicken in salt and pepper. Drop into a large freezer bag. Pour the marinade over and seal. Place in a bowl or baking dish and refrigerate for 3 hours, but ideally overnight. The longer the better. Turn the bag over periodically in the bowl.
3. Remove from the refrigerator 30 minutes prior to cooking. Preheat oven to 450u0b0 F.
4. Pour chicken and all the marinade into a Dutch oven or baking dish. Cover and pop into the oven for 15 minutes. Remove cover and baste chicken. Let cook for 35 more minutes uncovered.
5. Remove from oven and place chicken on a cutting board to rest before serving. If using a Dutch oven, place directly over medium-high heat on the stove top. Transfer cooking liquids to a saucepan if using a baking dish. Bring liquid to a simmer and whisk until thickened slightly. Add a little chicken broth if you want to thin it a bit. Serve teriyaki gravy alongside that delicious, crispy chicken.

mirin, soy sauce, sherry vinegar, black vinegar, sesame oil, three, garlic, chinese peppers, salt, chicken, chicken broth

Taken from food52.com/recipes/26893-teriyaki-roasted-chicken-and-gravy (may not work)