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- Yield:Serves 4
- Active time: 30 minutes
- Total time:1 hour 30 minutes
- 1 1/3 cup homemade or store-bought low sodium chicken stock, divided
- 3 teaspoons Marmite
- 3 teaspoons brown sugar
- 4 chicken legs, skin removed
- 8 strips bacon
- 2 tablespoons butter
- 2 tablespoons flour
- reserved drippings
- Kosher salt and freshly ground black pepper
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.
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 165°F, 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.
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.