by Chloe Tuttle
on August 30, 2019
I had never heard of Chicken Mull until a few years ago. And then I found out that the Chicken Mull Festival happens 8 miles from me in Bear Grass, NC, population 69. This year, the festival is on Saturday, October 28, 2023. My friend Nancy Sparks had a great recipe for Chicken Mull, so we made it and here it is. It is really quite good!
Chicken Mull – What Is It?
Author: Chloe Tuttle
- Several quarts water
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ½-1 teaspoon cracked red pepper or to taste
- 1 T lard
- 1 3-4 pound chicken cut up (larger is fine too) You will need about 4 cups cooked chicken
- 1 box of Saltine Crackers salted (you will probably use 2-3 sleeves)
- Hot sauce for serving
Using a large stock pot, add several quarts of water, salt, black pepper, crushed red pepper and lard and bring to a boil.
Add cut-up chicken and enough water to cover the chicken. Return to a boil and cook for 1-2 hours or until chicken is tender and falling off the bones.
Remove chicken from broth and strain into a large bowl, reserving any broth.
After chicken has cooled, pull meat off the bones, discarding the bones and the skin. Tear chicken into shreds, using your hands. Be careful to remove all bones.
Strain and transfer the broth to a separate pan or bowl and wash the cooking pot to remove the chicken residue that is stuck on the sides of the pot. Add the broth back to the pot.
When the broth comes back to a boil, add the picked chicken to the pot and turn heat to simmer.
Crush 2 sleeves of saltines and slowly add to the pot. Stir and continue to simmer. The mull should not have much excess liquid. If there is liquid, add more crackers.
Simmer on low heat about 20 minutes or until hot and thickened, stirring often – hence the Mull moniker.
Hint: it is better the next day – the red pepper has a chance to be heard!
Yield: 6-7 two-cup servings
Click to learn the history of Chicken Mull and to see about the Festival
by Chloe Tuttle
on May 21, 2019
When you see that beautiful full moon in May – know that it is a Flower Moon. It occurs at the time in spring when flowers pop up everywhere.
Pretty little Johnny-Jump-Ups
David Grann writes on page one in his book Killers of the Flower Moon, “In April, millions of tiny flowers spread over the blackjack hills and vast prairies in the Osage Territory of Oklahoma. There are Johnny-jump-ups and spring beauties and little bluets… In May, when coyotes howl beneath an unnervingly large moon, taller plants such as spiderworts and black-eyed Susans, begin to creep over the tinier blooms, stealing their light and water. The necks of the smaller flowers break and their petals flutter away, and before long they are buried underground. This is why the Osage Indians refer to May as the time of the flower-killing moon.”
click to read about the Flower Killing Moon in eastern North Carolina
by Chloe Tuttle
on May 5, 2019
Who can resist a pretty flower? Some of them, you can eat! Spring and Summer offer many edible flowers; fall has fewer, but they are beauties – and easy to grow.
A fun thing to do with edible flowers is to freeze them in ice cube trays for drinks and punch. You can use these in any season. Here is how to do it – it’s easy as 1-2-3! Click to see how to make Edible Flower Ice Cubes – it’s EASY
by Chloe Tuttle
on March 4, 2019
Sausage Gravy is a southern comfort food. We southerners have always enjoyed good pork sausage – when I was young, we raised hogs and had hog killings. And we didn’t waste anything, not even grease, fat or lard; hence, our love of sausage gravy. This recipe was given to me by one of my long – term Big Mill B&B guests, Janell.
Easy-to-Make Sausage Gravy
When I was young, we raised enough hogs to feed five families for the entire year. We had pork chops, corned backbone, bacon, lard, fat back, ribs, plenty of good sausage, chitlins and cracklins‘ (yes, we say it like that.) Sausage, hams and shoulders were always hanging in the Smoke House to cure. I still have that wonderful Smoke House here on the farm. Although I especially like Sausage Gravy on cold days, we serve it all year long as a real comfort food. Click to get Chloe’s recipe for Sausage Gravy
by Chloe Tuttle
on January 22, 2019
Who says Bone Broth has to be boring? This Beef Vegetable Soup made with bones is the best I have ever tasted. The secret – BONES.
This soup uses bone-in chuck roast and oxtails. Another secret ingredient is lard. Our grandmothers were right – lard is great.
Click to get Chloe’s Bone Broth Beef Vegetabl Soup Recipe
by Chloe Tuttle
on November 19, 2018
Popcorn Sutton was a short, squirrelly dude with a trashy mouth, and I can’t help but be fascinated by his persona.
READER BEWARE: Popcorn had a smart mouth and made some lewd signs depicted in the photos that he sent to me.
Click to see photos and story of Popcorn Sutton – BEWARE – some are lewd.
by Chloe Tuttle
on October 31, 2018
I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you’d prefer.
Pozole – Mexican Hominy Soup - a Gringo Version
I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you’d prefer.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: Mexican
Keyword: mexican hominy soup, pozole recipe
Servings: 8 servings
Calories: 326kcal
Author: Chloe Tuttle
- 1 medium onion chopped
- 3-4 Tablespoons olive oil
- 3 cloves garlic peeled & crushed
- 32 oz chicken broth
- 28 oz chopped tomatoes 1 large can
- 10 oz red enchilada sauce
- 46.5 oz hominy, drained 3 cans
- Salt and Pepper to taste
- 20 oz white meat chicken breast, drained and broken up 2 cans or use leftover chicken
Sauté onion in olive oil in a large pot until onion is translucent. Add garlic and sauté for a couple minutes more.
Add chicken broth, chopped tomatoes with their juice, enchilada sauce, drained hominy, salt, and pepper. Simmer until hot.
Add chicken and cook at least 30 minutes. It is fine to simmer on the stove or in the crock pot for longer.
Calories: 326kcal | Carbohydrates: 33g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 1486mg | Potassium: 498mg | Fiber: 6g | Sugar: 8g | Vitamin A: 365IU | Vitamin C: 19.2mg | Calcium: 70mg | Iron: 3.2mg
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Gene Eastham shared this recipe with me after he cooked it for me!
click to learn all about HOMINY
by Chloe Tuttle
on September 22, 2018
These tiny bottles of Peppers and Vinegar are a must-have for any southern cooks to serve with greens like collards. They also make great gifts.
Hot Pepper Vinegar
Hot pepper vinegar is a great condiment, and if you make it in small jars it makes for a great gift.
Prep Time15 minutes mins
Rest7 days d
Total Time7 days d 15 minutes mins
Course: Condiments
Cuisine: American
Keyword: hot pepper vinegar, hot pepper vinegar recipe, how to make hot pepper vinegar
Servings: 8 small jars of Pepper Vinegar
Calories: 65kcal
Author: Chloe Tuttle
- 1 pound of small hot red peppers the peppers must fit into the mouths of the jars
- 1/2 gallon distilled white 5% vinegar
The small individual 875 ml wine bottles are great for making this pepper vinegar; you can also buy pretty decorative bottles. Be sure to use only clear glass jars. Wash jars and remove labels if there are any. Basically, any jar will work – some folks use Mason jars. I like to use small jars so that I have more bottles of pepper vinegar to give away.
Trim any long stems on the peppers. Pack as many peppers as you can get into the jars. Use the handle end of a wooden spoon or a chopstick to stuff the peppers in the jar, being careful not to damage the peppers. If you have sensitive skin, wear gloves.
Using a funnel, fill each jar with the distilled vinegar, covering the peppers. Set on a shelf and in a few weeks you will have glorious hot pepper vinegar. You can refill the jars several times.
This does not need to be refrigerated.
Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 81.5mg | Calcium: 22mg | Iron: 0.6mg
by Chloe Tuttle
on April 25, 2018
I know you have seen them off in the distance – a bright splash of color on an old barn. These are “Barn Quilts” and they are a great tribute to our heritage and “the art of rural America.” They honor our long-gone quilters, like my mother Chloe.
Old Tobacco Barn at Moratock Park with “Tobacco Times” Quilt block
Quilt trails are popping up everywhere the U.S.A. and Canada. You can see them all over the mountains of North Carolina and now we have a trail here in eastern North Carolina. The first barn quilt in Martin County (part of the Tar-Roanoke River Trail) was on the Pack House barn at Big Mill Bed & Breakfast. We now have 12 quilts installed in our county – and more to come. Click to see all the Barn Quilts in and around Williamston, NC
by Chloe Tuttle
on January 14, 2018
Griffin’s Quick Lunch is an Eastern North Carolina Icon
Griffin’s Quick Lunch – Mom and Pop Diner in Eastern NC
Griffin’s Quick Lunch, just like many Mom and Pop diners in eastern North Carolina, is a landmark. Unfortunately, we are losing many of these cafes; Williamston is lucky to still have Griffin’s.
If you go to Griffin’s, you MUST try the Banana Fritters. These were first made famous at Cobb’s Corner Restaurant; sadly, Cobb’s is gone. A relative who worked at Cobb’s gave the recipe for her Banana Fritters to her son; he later bought Griffin’s, so now they serve these sweet delights. I have the recipe, but like the recipes my mother passed down, it is just a list of ingredients. I am still trying to make this recipe work. When I do, I will post it.
Click to see specialties of the house at Griffin’s Quick Lunch…
