Chicken Mull Recipe

Chicken Mull Recipe

Chicken Mull is a traditional Southern dish that is as comforting as it is delicious. It's a simple stew made with chicken, vegetables, and a rich broth that's thickened with crackers. The exact origins of Chicken Mull are unknown, but it's believed to have originated in the rural South sometime in the 18th or 19th century. It was a dish that was often made with whatever ingredients were on hand, making it a great way to use up leftover chicken or vegetables.
Chicken Mull is a versatile dish that can be enjoyed year-round. It's perfect for a cold winter day, but it's also light enough to be enjoyed in the summer. It's also a great dish to take to potlucks or gatherings.

Ingredients

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 1 onion, chopped
• 2 celery stalks, chopped
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 4 bay leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 sleeve (about 9 ounces) buttery crackers, crushed

Directions

1. In a large Dutch oven or pot, combine the chicken, onion, celery, chicken broth, thyme, bay leaves, garlic, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken with two forks and discard the skin and bones.
3. Return the shredded chicken to the pot with the broth mixture. Stir in the heavy cream and crushed crackers. Bring to a simmer and cook for an additional 10-15 minutes, or until the broth is thickened to your desired consistency.
4. Serve hot with additional crackers for dipping, if desired.
5. Tips:
6. You can use leftover chicken for this recipe.
7. For a richer flavor, you can use browned butter to saute the onion and celery.
8. If you don't have heavy cream, you can use milk or evaporated milk instead.
9. You can adjust the amount of crushed crackers to your desired consistency. More crackers will make the broth thicker.
10. Chicken Mull is even better the next day! Leftovers can be stored in the refrigerator for up to 3 days.