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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Chicken Mull

| Stew Chicken mull is a type of chicken stew made with milk.

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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)
  • Salt
  • Ground black pepper
  • Saltines
  • Hot sauce

Method

  1. In a large pot, simmer chicken or parts until completely cooked.
  2. Turn heat to medium, then remove chicken from water and allow to cool.
  3. Remove chicken from bone if using whole chicken or bone-in parts.
  4. Using a meat grinder, grind the cooked chicken. Alternatively, cut into small pieces.
  5. Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth.
  6. Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well.
  7. Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in.