• 4 Chicken Legs Make sure that skin is removed
• 2 pack Parsley
• Kosher Salt As much as you like

For the Chicken Marinate

• 2 tbsp Gochujang
• 2 tbsp Fermented Honey or normal honey Fermenting honey is really easy you just need to use some good quality honey with few cloves of garlic and let it sit for a month.
• 2 tbsp Soja sauce
• 2 tsp Mirin
• 1 tbsp Sesame Oil
• 1 cm Ginger
• 1 lemon Juiced

For the Puree

• 1 Butternut squash Big one
• 50 gr unsalted butter
• 2 tbsp Olive oil
• 4 cloves Garlic

For the Marinated carrots

• 1 large Carrot
• 60 ml Olive oil
• 25 ml Balsamic vinegar

For the Pickle

• 1 Turnip
• 100 ml water
• 50 gr Suger
• 30 ml Applecider vinegar
• 1 small red beet Optional