I butchered a whole one but didn’t really plan what to do with it, so this came out kind of on a whim because I had ingredients lying around. First is a Chorizo Cordon Bleu and second is a deboned chicken thigh confit served on a salad of fried beans, cucumber and radishes. The confit combined with the beans was great, way better than I expected. It’s rare these days that I manage to cook something that surprises me.