Chicken Mull – What Is It?
Ingredients
- 3-4 lb chicken cut into pieces
- 3-4 qts water enough to cover the chicken
- ½-1 tbsp salt adjust to taste
- 1 teaspoon black pepper ground
- ½-1 teaspoon cracked red pepper or to taste
- 1 Tbs lard or butter
- 2-3 sleeves Saltine Crackers salted (you will probably use 2-3 sleeves)
Instructions
- Prepare the Broth: In a large stock pot, add several quarts of water, salt, black pepper, crushed red pepper, and a spoonful of lard. Bring to a rolling boil.
- Cook the Chicken: Add the cut-up chicken pieces, making sure there’s enough water to fully cover them. Return to a boil, then reduce the heat and simmer gently for 1–2 hours, until the chicken is tender and falling off the bone.
- Remove and Shred the Chicken: Take the chicken out of the pot. Strain the broth into a large bowl and set aside. Once the chicken has cooled, remove the skin and bones, then shred the meat by hand - checking carefully for any small bones.
- Reheat the Broth: Wash the stock pot to remove any residue. Pour the reserved broth back in and bring it to a gentle boil.
- Make the Mull: Add the shredded chicken to the boiling broth. Reduce the heat to a simmer. Slowly crush and stir in 2 sleeves of saltine crackers, a handful at a time, stirring constantly until the mull thickens. If it still seems thin, add more crushed crackers until you reach your desired consistency.
- Serve hot with toasted bread or hush puppies. The flavor deepens overnight, so leftovers are even better the next day!
- Yield: 6-7 two-cup servings
Notes
Tips for the Best Chicken Mull:
Use bone-in chicken for a richer flavor.
Adjust the amount of red pepper to your preferred spice level.
For extra creaminess, stir in a splash of milk before serving