Cookbook:Chicken Mull

| Stew

Chicken mull is a type of chicken stew made with milk.

Ingredients

 * 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

Procedure

 * 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.