I plan to make 2 pots of this - one pork and one chicken (we have a few no-mammal eaters in the fam) I see the suggestion of chicken thighs. I assume bone-in? And then after long simmer removing the bones and shredding? Any other suggested changes if doing chicken?
I plan to make 2 pots of this - one pork and one chicken (we have a few no-mammal eaters in the fam) I see the suggestion of chicken thighs. I assume bone-in? And then after long simmer removing the bones and shredding? Any other suggested changes if doing chicken?
Yes! Bone-in, skin-on chicken thighs (or legs/thighs) would be great. They wonтАЩt need to cook as long as the pork, so you could potentially reduce your liquid by 1-2 cups, but IтАЩd leave as-is and embrace the brothiness
I plan to make 2 pots of this - one pork and one chicken (we have a few no-mammal eaters in the fam) I see the suggestion of chicken thighs. I assume bone-in? And then after long simmer removing the bones and shredding? Any other suggested changes if doing chicken?
Yes! Bone-in, skin-on chicken thighs (or legs/thighs) would be great. They wonтАЩt need to cook as long as the pork, so you could potentially reduce your liquid by 1-2 cups, but IтАЩd leave as-is and embrace the brothiness