Instructions

Preheat the oven to 420
Blitz champignon in a blender to a rice grain size
Put champignon past on a wide skillet and simmer at low for 40-50 minutes
Season champignon paste with salt and butter
Rub chicken with salt and spices, sprinkle with olive oil and oven roast for 50 minutes
Carve the ‘RIP gravestone’ from parsnip top, the rest slice into thick noodles
Panfry ‘gravestone and parsnip noodles until golden brown with olive oil, season
Mix parsnip noodles, mushrooms and parsley leaves for a kind of ‘grave ground’
Pull the chicken meat from bones, use bones for a decoration
On a plate cover pulled chicken meat with the veggie mixture, arrange bones
Garnish with parsley, scallions, flax, chia

This is a recipe by

Kirill Olkhovsky