In our third week of Marmaggedon, we bring you a marmed-up version of the classic roast chicken legs. In this spin, the legs get wrapped in bacon, and then coated in a mixture of Marmite, chicken stock and brown sugar. The result is a smokey, salty, vaguely yeasty feast—complete with a dripping-based gravy, adding even more flavor to this Marmite feast.
Whenever I'm picking out bacon, I usually veer towards a thicker-cut variety. And this is especially true when I'm using it to wrap and roast. In this recipe the bacon is replacing the chicken skin, so you really need the extra thickness and fat to ensure a moist final product. Although this recipe uses the most Marmite to date, the flavor of the bacon and the chicken works so well with the Marmite that even those who are still learning to love the brown goo will appreciate its subtle notes in this recipe.
- 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.