Bacon Wrapped Marmite Chicken Legs

You can never have too many condiment recipes, so give Bacon Wrapped Marmite Chicken Legs a try. For $1.25 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 435 calories, 32g of protein, and 30g of fat. 34 people have tried and liked this recipe. This recipe from Serious Eats requires bacon, skinless chicken legs, brown sugar, and butter. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 52%. Users who liked this recipe also liked Bacon Wrapped Chicken, Bacon-Wrapped Chicken, and Bacon Wrapped Chicken.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 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. 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 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. 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.

 

Step by step:

1. 1

2. 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.

3. 2

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

5. 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.

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

7. 3

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

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

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

11. 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.

12. Serve chicken with gravy and sides as desired.

Nutrition Information:

covered percent of daily need