Bacon Wrapped Marmite Chicken Legs Recipe

1. 1

   Adjust oven rack to middle position and preheat to 375u00b0F. In a saucepan combine 1/3 cup chicken stock, Marmite, and brown sugar and bring to a simmer. Reduce sauce to 1/4 cup, about 4 minutes.

2. 2

   Wrap each chicken leg with two pieces of bacon and place on a baking sheet. Brush Marmite mixture over chicken and place in the oven. Roast until bacon has rendered and chicken has reached an internal temperature of 160 to 165u00b0F, about 1 hour. Transfer chicken to a cutting board (reserve the juices in the pan), tent with foil, and allow to rest while you make the gravy.

3. 3

   While chicken rests, heat butter in a small saucepan over medium high heat until melted. Add the flour and stir until the flour just begins to brown, about 3 minutes. Add the reserved drippings, whisking constantly to get rid of any lumps. Add remaining cup of stock, whisking constantly. Bring to a simmer and cook until lightly thickened, about 5 minutes. Season to tastes with salt and pepper. Serve chicken with gravy and sides as desired.

* Per serving · 4 servings · Values may vary.

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