Bacon Wrapped Marmite Chicken Legs

Name: Bacon Wrapped Marmite Chicken Legs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 8 strips bacon; 4 servings reserved drippings; 3 teaspoons brown sugar; 2 Tbsps butter; 2 Tbsps flour; 4 servings Kosher salt and freshly ground black pepper; 315 milliliters homemade or store-bought low sodium chicken stock, divided; 4 chicken legs, skinless

Bacon Wrapped Marmite Chicken Legs

You can never have too many main course recipes, so give Bacon Wrapped Marmite Chicken Legs a try. This recipe serves 4. One portion of this dish contains around 32g of protein, 30g of fat, and a total of 435 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, chicken stock, chicken legs, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Adjust oven rack to middle position and preheat to 375°F. 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.

Ingredients you will need

Chicken Stock

Brown Sugar

Sauce

Equipment you will use

Sauce Pan

Oven

Wrap each chicken leg with two pieces of bacon and place on a baking sheet.

Ingredients you will need

Chicken Leg

Bacon

Wrap

Equipment you will use

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 165°F, about 1 hour.

Ingredients you will need

Whole Chicken

Marmite

Bacon

Equipment you will use

Oven

Transfer chicken to a cutting board (reserve the juices in the pan), tent with foil, and allow to rest while you make the gravy.

Ingredients you will need

Whole Chicken

Gravy

Equipment you will use

Cutting Board

Aluminum Foil

Frying Pan

While chicken rests, heat butter in a small saucepan over medium high heat until melted.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Sauce Pan

Add the flour and stir until the flour just begins to brown, about 3 minutes.

Ingredients you will need

All Purpose Flour

Add the reserved drippings, whisking constantly to get rid of any lumps.

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper