I adore marmite and think it is a very under used ingredient. You can do so much more with it than just spread it on toast. I often have it with pasta on days where a big bowl of carbs is required but this is my latest experimentations. Combining it with butter and thyme to create a golden bronzed bird with crispy skin and an almost umami flavoured flesh. When you think of the trendy flavour that is umami, I think of soy-based sauces, the flavour of mushrooms. This is a very simplified but highly rewarding way of getting that flavour with an ingredient that is most easy to find. Even Marmite haters enjoy this chicken so as the title says don’t knock it until you’ve tried it.
I think it is best eaten with noodles or basmati rice and the deliciously sweet and caramelised vegetables that it cooked on.
What is your favourite uses for marmite? Leave a comment below
AuthordanieldiverCategorySlow SensationsAs much as I love a plain roast chicken sometimes I feel like I want to joosh it up a little and this is the recipe I always turn to. It really is one of those recipes that has to be tasted to believe. The marmite thyme strewn butter keeps the chicken both juicy and delicious. It doesn't over power the dish rather it makes it taste a little meatier and the skin crisps up and has tastes like twiglets.
The gravy you get from this bird is out of this world.
Remove the chicken from the fridge at least 30 minutes before cooking to allow to come to room temperature. Heat oven to 200°C/ 180°C fan.
To make the Marmite butter. Strip the leaves off the stalks of the thyme and add to a small bowl along with the butter and Marmite and mix until smooth and fully combined.
Gently ease the chicken skin away from the breast creating a pocket and stuff with 1/2 the marmite butter. Gently massage the chicken skin to spread the butter. Then rub the remaining butter over the entire bird.
Slice the onion into thirds or half if it's small, place into the centre of a roating tin and place the chicken on top and transfer to the oven and roast for 1hr/ 1hr 15 mins until cooked through. To check, pierce the thigh with a skewer and the juices should run clear.
Carefully remove the chicken from the oven and transfer to a serving plate. Allow to rest for 15 - 20 minutes before carving.
Meanwhile, to make the gravy place the roasting tin with the juices on a high heat on the hob. Allow to reduce by half, then whisk in 2 tablespoons of plain flour. Add 150ml of boiling water and continue to simmer for 5 minutes. Check for seasoning before pass through a strainer into a gravy jug.
Ingredients
Directions
Remove the chicken from the fridge at least 30 minutes before cooking to allow to come to room temperature. Heat oven to 200°C/ 180°C fan.
To make the Marmite butter. Strip the leaves off the stalks of the thyme and add to a small bowl along with the butter and Marmite and mix until smooth and fully combined.
Gently ease the chicken skin away from the breast creating a pocket and stuff with 1/2 the marmite butter. Gently massage the chicken skin to spread the butter. Then rub the remaining butter over the entire bird.
Slice the onion into thirds or half if it's small, place into the centre of a roating tin and place the chicken on top and transfer to the oven and roast for 1hr/ 1hr 15 mins until cooked through. To check, pierce the thigh with a skewer and the juices should run clear.
Carefully remove the chicken from the oven and transfer to a serving plate. Allow to rest for 15 - 20 minutes before carving.
Meanwhile, to make the gravy place the roasting tin with the juices on a high heat on the hob. Allow to reduce by half, then whisk in 2 tablespoons of plain flour. Add 150ml of boiling water and continue to simmer for 5 minutes. Check for seasoning before pass through a strainer into a gravy jug.
i m going to try this at the weekend love vegemite.
oh my god! This is genius. am going to make this today.
That’s great to hear. Do share your results