Was this inspired by the Jules Cooking YT channel?
I did that one a few times myself. It's a little unnerving deboning an entire chicken while keeping the skin intact, but from there out, it was pretty simple. I like the addition of mirepoix as it would bring together puree.
Wonderful playing, also. Where did the jue go, or was it served in the side?

Is that a regular size coffee? If not, that's a lot of food for one person.