A whole chicken
We also have access to a well stocked pantry although nothing already prepared like stocks.
What I made in the first round was a frenched chicken leg which I used the thigh meat bacon and shallots as a force meat for my chicken lollipops. A roast carrot potatoe and garlic purée. And I grilled the endive and topped it with julienned pear bacon and blue cheese with a fresh orange juice and Dijon vinaigrette.
The areas I'd like to improve would be a more attractive color on my purée and making some sort of reduction sauce to help make the chicken pop and to bring some more color to the plate. Any help would be greatly appreciated!