Deboning a Chicken

It's not as hard as it sounds to take the bones out of the chicken. Did I manage to do it without cutting myself? No. Did the chef? Not the one we had in practical. When he was trying to show me how to use my cleaver better when I was cutting the bones up for stock he too cut himself. So maybe my cleaver/cutting board was cursed today? I got 2 cuts while cleaning my knife beforehand...and then while I was melon balling out my pommes noisettes I noticed that my potato was bleeding. Or rather, I was bleeding onto it from yet another cut. When and how that one happened we'll never know.

So this was sauteed chicken with a mushroom/tomato sauce or if you parlez vous, Poulet Saute Chasseur. The only thing I did wrong was do my cognac deglazing out of order for the sauce...but I managed to pull through and serve well-cooked chicken with a good sauce and nicely cooked (though a bit too noisette) pommes noisettes. Pretty tasty. Then I ate Golden Grahams for dinner and made puffed wheat squares...funny how you make fancy stuff and all you want to eat is garbage. Straight up comfort food, yo.