Bacon Wrapped Marmite Chicken Legs

Ingredients

• 8 strips bacon 
• 4 servings add carrot and onion to bacon fat . cook 
• 3 teaspoons brown sugar 
• 2 tablespoons butter 
• 2 tablespoons flour 
• 4 servings pepper black freshly ground
• 1.3 cup chicken stock low sodium homemade divided store-bought
• 4  chicken legs skinless

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• aluminum foil
• cutting board

Directions

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.
3. 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.
4. Transfer chicken to a cutting board (reserve the juices in the pan), tent with foil, and allow to rest while you make the gravy.
5. While chicken rests, heat butter in a small saucepan over medium high heat until melted.
6. Add the flour and stir until the flour just begins to brown, about 3 minutes.
7. Add the reserved drippings, whisking constantly to get rid of any lumps.
8. 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.
9. Serve chicken with gravy and sides as desired.