Confit chicken drumstick with parsnip cream and beetroot

Confit chicken meatballs:
1. Place the chicken drumsticks in a pot. Cover with cooking oil and add the garlic and rosemary. Bring to a boil over low heat for about 40 minutes.
2. When the meat comes off the bones, the clublets are ready. Let it cool slightly, then peel the meat off the bones.

Beetroot cream:
1. Peel and cut the parsnips into pieces. Boil the parsnips until tender in salted water. Drain the water.
2. Put the pot back on the stove and add the cream; bring to a boil. Mix and season with salt and pepper.

Vegetables:
1. Boil three beetroot in salted water until they are soft, then add the beetroot to ice water. Peel the beetroot and cut it into wedges.
2. When serving, heat the beets in a pot with a splash of butter. Season with sugar, salt and pepper. Tips for serving: Grate a raw beetroot and place it in ice water until ready to serve. When serving, turn the beetroot with rapeseed oil, apple cider vinegar, salt and pepper.
3. Remove the leaves from the Brussels sprouts. Save the remaining Brussels sprouts for use in the sauce.
4. Boil the leaves in salted water for about five minutes, then add ice water. When serving, heat the Brussels sprouts in the salted water.

Sautéed red onion:
1. Peel and cut the onion into pieces.
2. Mix everything except the onion and bring to a boil. Pour the boiling liquid over the onion. Let it cool down. You can do this in larger quantities a few days in advance, as the onion only gets better with time.

Smoked marrow:
1. Place the marrow bones in cold water for two days. Change the water twice a day. This is done to remove the blood that is in the marrow so that it becomes completely white.
Day 2, third day, the brine is added to a 10% salt solution, that is, one cup of salt and one liter of water that is boiled and cooled down.
Day 3: Drain the water and smoke the meat with smoke chips. Remove the meat from the bone, then slice the meat into approximately 4 mm thick slices.

Sausage:
1. Cut the Brussels sprouts and slice them in a frying pan. When the sprouts have taken on color and are fragrant, add the chopped shallot and let it cook together for a few minutes without browning. Add the chicken stock.
2. Let the sauce simmer on the stove until it’s time to serve. Remove the cabbage and onion. Add the melted butter and season with apple cider vinegar, honey, salt and pepper.

Serving:
Arrange the Bjärekycklingklubbor (Bjur Chicken Club), parsnip cream, vegetables, marrow and sauce and garnish with watercress or the herb of your choice.