Cookbook:Chicken Mull
Cookbook | Ingredients | Recipes | Stew
Ingredients[edit]
- Whole chicken or equivalent amount of chicken parts as desired
- 1/2 gallon whole milk
- 1 can evaporated milk
- 1 stick of butter
- 1-2 cans chicken broth (if using boneless, skinless chicken parts)
- Salt
- Ground black pepper
- Saltines
- Hot sauce
Procedure[edit]
- In a large boiler, parboil chicken or parts until completely cooked
- Turn heat to medium
- Remove chicken from water and allow to cool
- Remove chicken from bone if using whole chicken or bone-in parts
- Using a meat grinder, grind chicken (alternately, cut into small pieces)
- Add chicken back to chicken stock
- If using skinless chicken parts, add chicken broth
- Add stick of butter
- Add can of evaporated milk
- Add milk to fill boiler
- Salt and pepper to taste
- Stir well
- If you did not use all the milk, you can add more as you empty the boiler with servings.
Serving[edit]
Serve in bowls. Add hot sauce as desired. Crumble saltines into mull and mix.