Chicken Mull
Chicken mull is the definition of down home Southern comfort food. This cozy stew is as simple as it comes and will take the chill out of any cool fall or winter day.
Prep Time20 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Dinner, Main Course, Soup
Cuisine: American, Southern
Servings: 8
Calories: 454kcal
- 1 3-4 lb whole chicken
- Salt and pepper to taste
- 10-12 cups water
- 3-4 sleeves plain crackers
Cut the chicken up into 4-5 pieces, I usually separate into legs, breasts, and backbone
Put the chicken into a large stockpot, sprinkle liberally with salt and pepper, then add enough water to cover the chicken
Bring to a boil, cover, turn down to a simmer and allow to cook 2-3 hours, or until the chicken is tender
Remove the chicken the pot by straining the broth into a large bowl, rinse the pan and wash off any debris, then return the chicken stock to the large pot
Carefully pick the chicken off the bones, place the meat in the pot with the broth and heat until warmed through
Crush the crackers into the broth until desired consistency is reached, you will need 3-4 sleeves of crackers to absorb most of the liquid
Serve with additional black pepper if desired
- Make sure you rinse the pot to remove any debris from the chicken for the best texture.
- You'll need to use 3 to 4 sleeves of crackers to get the right consistency. It will vary a bit by preference and how much liquid you used in the first place.
- The mull should be pretty thick by the time you add all the crackers. You want it to feel hearty like a stew and not thin like chicken soup.
Calories: 454kcal | Carbohydrates: 39g | Protein: 25g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 585mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg