Meat 2 packs of chicken legs 4 cups of Cabbage 1 Medium carrot 3 cloves of Garlic 1 Apple ( honey crisp) 1/2 of Lemon 1 1/2 of cups Raspberries 1 tbsp Balsamic vinegar 1/4 cup of Ketchup 3 tbsp of Mayonnaise 2 tsp of Molasses 1/4 tsp of Black pepper 3 tbsp of Brown sugar 1 tsp of Celery seed 1 tsp of Salt 1 tsp of Apple cider vinegar 1 tsp of Olive oil Directions Soak the chicken legs in Kosher Salt Over night Cut the skin and meat around the chicken legs and push up the skin

and meat Cut up veggies Place them in a pan and partially cook them Once done place to the side Make the sauce by mixing everything above Simmer the sauce and place to the side Season up the legs Place in baking pan and cover with aluminum foil Cook on 350 degrees for about 45 minutes Take the chicken legs out Place sauce and veggies over the chicken Let cool for another 30 minutes while covered Uncover the legs and let the chicken cook for another 15 minutes Cook until carmalized Serve with rice Enjoy!