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Chicken Mull

Chicken Mull — a chicken recipe, 9 ingredients.

Chicken

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • ½ gallon (about 2 liters) whole milk → lactose-free milk, oat milk, or almond milk
  • 1 can (12 oz / 350 ml) evaporated milk → lactose-free milk, oat milk, or almond milk
  • 1 stick (½ cup / 110 g) of butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0