Chicken Mull
Chicken mull is a milk-based chicken stew thickened by finely ground meat and crushed saltines. The base is unusual: whole milk, evaporated milk and a full stick of butter go into the pot with the poached chicken and its stock, giving a rich, pale, savory broth. Grinding the meat means every spoonful has chicken in it. Hot sauce and crackers stirred in at the table finish the bowl.
Instructions
Put the chicken in a large pot with enough water to cover and simmer it until it is cooked all the way through.
Turn the heat to medium. Lift the chicken out of the pot, leaving the cooking liquid behind, and let the chicken cool until you can handle it.
If you used a whole chicken or bone-in parts, pull the meat off the bones. Discard the bones and any skin you do not want in the stew.
Grind the cooked meat with a meat grinder, or cut it into small pieces with a knife if you do not have one.
Return the chicken to the pot of stock. If you used boneless, skinless parts, add the canned chicken broth at this point, since they give the pot less flavor of their own.
Add the butter, the evaporated milk and enough whole milk to fill the pot. Season with salt and pepper to taste and stir well until the butter has melted.
Ladle the stew into bowls. Crumble saltines into each serving and add hot sauce as you like.
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