Cookbook:Chicken Mull

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Cookbook | Ingredients | Recipes | Stew

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. In a large boiler, parboil chicken or parts until completely cooked
  2. Turn heat to medium
  3. Remove chicken from water and allow to cool
  4. Remove chicken from bone if using whole chicken or bone-in parts
  5. Using a meat grinder, grind chicken (alternately, cut into small pieces)
  6. Add chicken back to chicken stock
  7. If using skinless chicken parts, add chicken broth
  8. Add stick of butter
  9. Add can of evaporated milk
  10. Add milk to fill boiler
  11. Salt and pepper to taste
  12. Stir well
  • If you did not use all the milk, you can add more as you empty the boiler with servings.

Serving[edit | edit source]

Serve in bowls. Add hot sauce as desired. Crumble saltines into mull and mix.