Cookbook | Ingredients | Recipes | Stew
Chicken mull is a type of chicken stew made with milk.
- Whole chicken or equivalent amount of chicken parts as desired
- ½ gallon (about 2 liters) whole milk
- 1 can (12 oz / 350 ml) evaporated milk
- 1 stick (½ cup / 110 g) of butter
- 1–2 cans (14–28 oz / 430–860 ml) chicken broth (if using boneless, skinless chicken parts)
- Ground black pepper
- Hot sauce
- In a large pot, simmer chicken or parts until completely cooked.
- Turn heat to medium, then 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 the cooked chicken. Alternatively, cut into small pieces.
- Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth.
- Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well.
- Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in.