8:30 to 9:30-Cut and clean the Chicken (yellow shop board)-Roll the Poached Chicken and keep it in the fridge (45 minin the warm water before plating)-Keep the bench organized-Clean the legs and keep it in the fridge (1 hourbefore plating to put in the oven) 75 degreesinside of the chicken-Clean all the meat of the skin and keep it to put in the oven 1 hourbefore plating.Set up mis en placeFollowing the preplist and the plan9:30 to 10:30-Mirepoix oil, onion, chicken, leeks, celery, wine, water, change the pot to reduce and put salt and pepper. (Seasonal vegetable’s Chicken Jus.)-mise en place the vegetables for Duchesse Potatoes and turned potato (put under the water 2 potatos, keep 1 potato and smash another with 1 egg yoke and butter, keep it in the fridge . 45 minbefore plating brush 1 whole mixed and put in the oven) -cut all the vegetables for Ratatouille -mise en place for ratatouille sauce and herb seasoning.
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