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