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.

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.

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.