Chicken Mull is a dish that stands out for its simplicity and rich history. Features: It’s made with just a few accessible ingredients like chicken, saltine crackers, and basic seasonings. Advantages: The recipe is straightforward, allowing anyone to prepare a hearty meal without requiring advanced cooking skills. Benefits: Chicken Mull delivers a comforting and satisfying experience, making it perfect for gatherings, chilly evenings, or when you crave something warm and wholesome. Discover why this dish has become a staple in Southern kitchens and hearts.
What Is Chicken Mull?
Chicken Mull, sometimes called Chicken Muddle, is a thick stew made from boiled chicken, saltine crackers, and basic seasonings. The crackers are crushed and incorporated into the broth, giving the dish a creamy consistency. It’s often seasoned with salt, pepper, and a hint of spice from red pepper or hot sauce. Traditionally, Chicken Mull was cooked during gatherings or as a way to feed a crowd with minimal ingredients.
Chicken Mull Recipe
Ingredients
- Several quarts of water
- 1 tablespoon lard
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ½ –1 teaspoon cracked red pepper optional, to taste
- 1 whole chicken 3-4 pounds, cut into pieces
- 2-3 sleeves of saltine crackers
- Hot sauce for serving
Instructions
- In a large stock pot, combine water, lard, salt, black pepper, and red pepper. Bring to a boil.
- Add the chicken pieces, ensuring they’re fully submerged. Reduce heat and simmer for 1-2 hours, until the chicken is tender and falling off the bone.
- Remove the chicken from the broth. Let it cool, then shred the meat, discarding skin and bones.
- Strain the broth and return it to the cleaned pot. Bring it to a boil.
- Add the shredded chicken to the broth and simmer.
- Crush 2 sleeves of saltine crackers and gradually add them to the pot, stirring to thicken the stew. Add more crackers if needed to achieve the desired consistency.
- Simmer for 20 minutes on low heat, stirring occasionally. Serve hot with hot sauce on the side.
The Story Behind Chicken Mull
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Chicken Mull’s origins are intertwined with Southern traditions. In Bear Grass, North Carolina, the Chicken Mull Festival celebrates this dish annually. The festival began as an alternative to a Moonshine Festival, showcasing a dish tied to the town’s farming history. Farmers, while tending to tobacco barns, would cook Chicken Mull to sustain them through long nights. This dish has since become a community staple, featured at fundraisers and gatherings.
Regional Variations
While the Carolinas’ version sticks to water-based broth and saltines, Georgia’s Chicken Mull often incorporates milk or cream for a richer texture. Some recipes add ingredients like butter, onions, or celery, while others keep it traditional with just chicken and crackers. These variations highlight the adaptability of this dish to local tastes and ingredients.
Tips for Making the Best Chicken Mull
- Rinse the pot: After boiling the chicken, rinse the pot to remove residue for a smoother broth.
- Adjust thickness: Add more crackers for a thicker stew or use less for a soupier consistency.
- Serve with extras: Pair with hot sauce, additional crackers, or even fresh bread for a complete meal.
- Make ahead: Chicken Mull tastes even better the next day as the flavors meld.
A Dish Rooted in Tradition
Chicken Mull’s simplicity and heartiness have made it a beloved dish in the South. It reflects the resourcefulness of Southern cooks, turning basic ingredients into something memorable. Whether you’re attending the Chicken Mull Festival in Bear Grass or trying it in your kitchen, this dish offers a taste of history and a comforting culinary experience.