Cookbook:Chicken Mull

Cookbook | Ingredients | Recipes | Stew

Ingredients

• Whole chicken or equivalent amount of chicken parts as desired
• 1/2 gallon (about 2 liters) whole milk
• 1 can (12 U.S. fluid ounces, about 350 ml) evaporated milk
• 1 stick (1/2 cup, about 110 g) of butter
• 1–2 cans (each 14.5 U.S. fluid ounces, about 430 ml) chicken broth (if using boneless, skinless chicken parts)
• Salt
• Ground black pepper
• Saltines
• Hot sauce

Procedure

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

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