Pork chops are another great option-you’ll want to slice them thinly after poaching since they won’t really shred. Or skip the chicken and use a boneless turkey breast, duck breast, or skinless fish fillets.
10 day shred video juice plus skin#
Swap the chicken breasts… for boneless, skinless chicken thighs, or drumsticks with the skin removed. Add a pound to the total so you’re ready to nextover like a pro. In fact, it’s so easy that we’re going to poach more chicken than we actually need, so that we can use the cooked meat on Day 5 to make that dinner even easier. This simple six-ingredient soup has plenty of hearty vegetables, and it takes very little active time to assemble. You could also use the same amount of dry Sherry, white wine, or vermouth. Swap the lemon juice… for Sherry vinegar, white wine vinegar, a vinegar-based hot sauce, or about half the amount of cider vinegar or plain white vinegar. Swap the frozen peas… for green beans (frozen or fresh), frozen corn kernels, or broccoli florets. Swap the cream… for half-and-half, milk, or any plant-based dairy alternative (cashew milk would be especially good here). Shrimp, scallops, mussels, and clams also work in this dish. Skinless fillets are ideal, but hey, a non-crisp fish skin won’t kill you. Swap the cod… for any fish or shellfish you like. Swap the bay leaf… for a few sprigs of fresh oregano or thyme, a cinnamon leaf, or just leave it out. Swap the clam juice… for fish stock, the liquid from a can of seafood packed in water, vegetable or chicken stock, water with a splash of fish sauce or anchovy salt, or a combination of ¼ cup dry Sherry (not vinegar) and ¾ cup water. You can also use sweet potatoes, diced winter squash, cauliflower, or a can of rinsed and drained chickpeas.
Swap the potatoes… Okay, it’s not technically chowder without the potatoes, but if you don’t have them, zucchini or yellow squash would be great here.
Avoid red onions if you can, since they’d turn the broth pink. Swap the leeks… for white, yellow, or sweet onions, scallions, spring onions, green garlic, ramps, or shallots. by swapping the meat sauce for mushroom ragout. You can also use a jar of pre-made marinara we won’t tell anybody. Swap the tomato sauce… for any canned tomato product, including crushed, chopped or whole tomatoes that you mash up with a wooden spoon. One note: if you go for pickle juice, go light on the salt, then taste and adjust seasoning at the end. What you want is something with a little sweetness, a little acidity, and a lot of flavor. Swap the red wine… for white wine, vermouth, Sherry, stock, or-don’t be shocked-pickle juice (especially if you have some pickled peppers). Alternatively, you can use any of these herbs fresh-just toss a few whole stems into the pan and fish them out when you’re ready to serve. Swap the oregano… for dried rosemary, marjoram, or thyme. Or, if you want to get started a little earlier in the day, opt for slow-braised pork shoulder.
Use chicken, turkey, lamb, Italian sausage, or any combination you have on hand. Swap the ground meat… The quick-version meat sauce-which we’ve included in the grocery list-calls for both pork and beef, but any ground meat will work here. A small amount of winter squash or sweet potato also works great if you don’t have carrots, since they add a similar touch of natural sweetness. Great choices include parsnips, fennel, and turnips. Swap the onion, celery, and carrot… for any aromatic vegetables you have in the crisper.
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