Classic Chicken Mull Recipe: Rich And Flavorful

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When it comes to comfort food, the Chicken Mull Recipe stands out as a Southern favorite.

This hearty dish features tender chicken, a rich and creamy broth, and simple seasonings that bring out its delicious flavor.

Perfect for family dinners or a cozy night in, this recipe will quickly become a staple in your kitchen.

Chicken Mull Recipe

Recipe Overview

  • Course: Main Course
  • Cuisine: Southern American
  • Yield: 6 servings
  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours
  • Calories: 350 per serving

Ingredients

For this Chicken Mull Recipe, you’ll need the following ingredients:

  • 1 whole chicken (about 3-4 pounds)
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 teaspoon ground white pepper
  • 1 cup heavy whipping cream
  • 1 sleeve Saltine crackers, crushed
  • 1/2 teaspoon crushed red pepper (optional for a bit of heat)
  • Hot sauce to taste

Equipment Needed

Before we dive into the cooking, let’s make sure you have the right tools:

  • Large stockpot
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Wooden spoon
  • Ladle
  • Serving bowls
Chicken Mull Recipe
Chicken Mull Recipe

Step-By-Step Instructions

Preparation Steps

  1. Prepare The Chicken: Start by rinsing the whole chicken under cold water. Pat it dry with paper towels. If desired, you can remove the skin for a leaner stew.
  2. Chop The Vegetables: Chop the yellow onion and mince the garlic cloves. Set them aside.

Cooking Instructions

  1. Cook The Chicken: Place the whole chicken in a large stockpot and cover it with water (about 8 cups). Bring it to a boil over medium-high heat.
  2. Simmer: Once boiling, reduce the heat to a simmer. Add the chopped onion, minced garlic, kosher salt, fresh thyme, and dried bay leaves. Cover the pot and let it simmer for about 1.5 hours, or until the chicken is fully cooked and tender.
  3. Shred The Chicken: Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly before shredding the meat into bite-sized pieces. Discard the bones and skin.
  4. Strain The Broth: Pour the broth through a fine-mesh strainer into another pot to remove any solids, ensuring a smooth and clear broth.
  5. Combine Ingredients: Return the shredded chicken to the pot with the strained broth. Add the ground white pepper and heavy whipping cream. Stir to combine.
  6. Thicken The Mull: Crush the Saltine crackers and gradually add them to the pot, stirring continuously. The crackers will thicken the broth, giving the Chicken Mull its signature creamy texture.
  7. Season To Taste: Add crushed red pepper if you like a bit of heat. Adjust salt and pepper to taste.

Final Steps

  1. Simmer And Serve: Let the Chicken Mull simmer for an additional 15 minutes, allowing the flavors to meld together. Serve hot, with hot sauce on the side for those who like an extra kick.

Tips For Perfect Chicken Mull

  • Choosing The Right Chicken: A whole chicken imparts the best flavor, but you can also use bone-in, skin-on chicken thighs or breasts.
  • Best Practices For Seasoning: Taste as you go! Adjust the salt and pepper to your liking.
  • Consistency And Texture Tips: If you prefer a thicker mull, add more crushed Saltine crackers. For a thinner consistency, add a bit more broth or water.

Serving Suggestions

  • Perfect Pairings: Serve your Chicken Mull with a side of cornbread, a fresh green salad, or buttery biscuits.
  • Presentation Tips: Garnish with a sprig of fresh thyme or a sprinkle of freshly ground black pepper for a beautiful presentation.

Storing And Reheating

  • Proper Storage Techniques: Store leftover Chicken Mull in an airtight container in the refrigerator for up to 3 days.
  • Reheating Instructions: Reheat gently on the stovetop over low heat, stirring occasionally until heated through. Add a splash of water or broth if it’s too thick.

Frequently Asked Questions (FAQs)

Can I Freeze Chicken Mull?

Yes, Chicken Mull freezes well. For up to three months, keep it in a freezer-safe container. Before heating, let it thaw in the fridge for the entire night.

Can I Use Pre-Cooked Chicken?

Absolutely! Rotisserie chicken works great. Just add it during the simmering stage after shredding.

Is There A Dairy-Free Version?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative.

Can I Make Chicken Mull In A Slow Cooker?

Yes, cook the chicken and broth on low for 6-8 hours or high for 3-4 hours, then follow the remaining steps.

What Can I Use Instead Of Saltine Crackers?

Crushed Ritz crackers or bread crumbs work well as a substitute.

Enjoy cooking and savoring this comforting Chicken Mull! Let me know how it turns out in the comments below. Happy cooking from Naznin’s Kitchen!

Chicken Mull Recipe

Classic Chicken Mull Recipe: Rich And Flavorful

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 whole chicken about 3-4 pounds
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 teaspoons kosher salt
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 teaspoon ground white pepper
  • 1 cup heavy whipping cream
  • 1 sleeve Saltine crackers crushed
  • 1/2 teaspoon crushed red pepper optional for a bit of heat
  • Hot sauce to taste

Instructions
 

Preparation Steps

  • Prepare The Chicken: Start by rinsing the whole chicken under cold water. Pat it dry with paper towels. If desired, you can remove the skin for a leaner stew.
  • Chop The Vegetables: Chop the yellow onion and mince the garlic cloves. Set them aside.

Cooking Instructions

  • Cook The Chicken: Place the whole chicken in a large stockpot and cover it with water (about 8 cups). Bring it to a boil over medium-high heat.
  • Simmer: Once boiling, reduce the heat to a simmer. Add the chopped onion, minced garlic, kosher salt, fresh thyme, and dried bay leaves. Cover the pot and let it simmer for about 1.5 hours, or until the chicken is fully cooked and tender.
  • Shred The Chicken: Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly before shredding the meat into bite-sized pieces. Discard the bones and skin.
  • Strain The Broth: Pour the broth through a fine-mesh strainer into another pot to remove any solids, ensuring a smooth and clear broth.
  • Combine Ingredients: Return the shredded chicken to the pot with the strained broth. Add the ground white pepper and heavy whipping cream. Stir to combine.
  • Thicken The Mull: Crush the Saltine crackers and gradually add them to the pot, stirring continuously. The crackers will thicken the broth, giving the Chicken Mull its signature creamy texture.
  • Season To Taste: Add crushed red pepper if you like a bit of heat. Adjust salt and pepper to taste.

Final Steps

  • Simmer And Serve: Let the Chicken Mull simmer for an additional 15 minutes, allowing the flavors to meld together. Serve hot, with hot sauce on the side for those who like an extra kick.
Keyword Chicken Mull Recipe
Naznin Aktar
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Naznin Aktar
Publisher at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
Naznin Aktar
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