Chicken Mull
A rich, creamy, and deeply savory chicken stew from the American South. Slow-simmered chicken is shredded and combined with milk, butter, and crushed crackers to create a uniquely thick and comforting dish. Perfect for a chilly evening.
For 6 servings
4 steps. 90 minutes total.
- 1
Step 1
- a.Create the Broth & Cook the Chicken
- b.Place the whole chicken, quartered onion, chopped celery, and carrots into a large stockpot or Dutch oven.
- c.Pour in 12 cups of water, or enough to cover the chicken completely. Add 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.
- d.Bring the water to a rolling boil over high heat, then immediately reduce the heat to maintain a steady, gentle simmer.
- e.Cook, partially covered, for 60-75 minutes, or until the chicken is very tender and cooked through. The internal temperature of the thigh should register 165°F (74°C).
- f.Carefully remove the chicken from the pot and set it on a large cutting board to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the cooked vegetables. You should have about 8-10 cups of rich broth.
- 2
Step 2
- a.Prepare the Chicken
- b.Once the chicken is cool enough to handle (about 15-20 minutes), remove and discard the skin, bones, and any cartilage.
- c.Shred the chicken meat very finely. For the most authentic texture, you can pulse it a few times in a food processor until it resembles coarse crumbs, or mince it thoroughly with a knife.
- 3
Step 3
- a.Assemble the Mull
- b.Wipe out the stockpot and melt the butter over medium heat.
- c.Pour in 8 cups of the reserved chicken broth and the 2 cups of whole milk. Heat the mixture gently until it is hot and steaming, but do not let it come to a rolling boil.
- d.Stir in the finely shredded chicken.
- e.Gradually add the finely crushed saltine crackers to the pot, stirring constantly and vigorously to prevent any clumps from forming.
- 4
Step 4
- a.Simmer, Thicken, and Serve
- b.Reduce the heat to low and let the mull simmer for at least 15-20 minutes. The stew will thicken considerably as the crackers dissolve.
- c.Stir frequently, scraping the bottom of the pot to prevent sticking.
- d.Season with the remaining 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and adjust seasoning as needed.
- e.Ladle the hot mull into bowls. Serve immediately, with extra crackers and your favorite hot sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, the chicken should be almost disintegrated into the stew. A few quick pulses in a food processor is the best way to achieve this.
- 2The mull thickens as it cools. If it becomes too thick, you can thin it out with a splash of extra broth or milk when reheating.
- 3Don't rush the final simmer. This step is crucial for the crackers to fully dissolve and for the flavors to meld together.
- 4Chicken Mull freezes exceptionally well. Cool it completely and store in airtight, freezer-safe containers for up to 3 months.
- 5For an even richer flavor, use evaporated milk or half-and-half instead of whole milk.
- 6Crush the crackers in a sealed plastic bag with a rolling pin or in a food processor to get a very fine, sand-like consistency for smooth thickening.
Adapt it for your goals.
Protein Swap
This recipe is fantastic for using leftover Thanksgiving turkey. Simply shred the turkey meat and use a high-quality store-bought or homemade turkey broth.
Spicier VersionSpicier Version
Add 1/4 to 1/2 teaspoon of cayenne pepper along with the black pepper for a gentle, warming heat throughout the stew.
Herbaceous NotesHerbaceous Notes
Add a bay leaf to the pot while cooking the chicken, and stir in a tablespoon of fresh, chopped parsley at the very end for a touch of freshness.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance. A single serving of this dish is packed with protein.
Provides B Vitamins
Chicken is a good source of B vitamins, particularly niacin (B3) and pyridoxine (B6), which are crucial for converting food into energy, supporting brain function, and forming red blood cells.
Ultimate Comfort Food
Warm, creamy, and savory foods like Chicken Mull can have a positive psychological effect, providing a sense of comfort and satisfaction, which can be beneficial for mood and well-being, especially in colder weather.
Frequently asked questions
Chicken Mull is a traditional stew from the American South, particularly popular in Georgia and the Carolinas. It's known for its unique thick, creamy, porridge-like consistency, achieved by simmering finely shredded chicken in a rich broth with milk, butter, and finely crushed saltine crackers as a thickener.