the recipe and practical of the day were poached chicken with rice and a sauce.  Admittedly then chefs presentation looks better than mine but only because we did not  have square molds. 

We pretty much had to blowtorch a chicken, trim fat, cut out the wishbone and sew it shut so that it can be poached and the chicken flavored water used to boil rice.

BTW sewing the chicken shut is called trussing because you use a HUGE needle called a trussing needle to do it.

I mean tbh it sounds 50 shades of trivial but it surely took time to do but all in all it was fun!

Best part I got a “mmm” from a chef who normally says “mal ventre” (stomach pain) when she tastes something that is undercooked or under seasoned!  YAY!