Chicken mull is a traditional preparation of meat stewed in milk that is popular in Georgia and the Carolinas, but almost unknown outside of the US South. This warming comfort food uses inexpensive, commonplace ingredients, and was often made with only basic seasonings. This recipe adds lemon and shallots into the mix for increased flavor. Historically, “mulls” and “muddles” were cooked in the US South in large batches, to be served at social events. These large-batch mulls often used local wild game for a central protein, including turtle and rabbit meat. Central to social gatherings in the 1950s and 1960s, chicken mull today is more obscure than it was at its mid-20th century heyday, but can still be found in Athens, Georgia, barbecue restaurants.
Recipe Servings: 4
Ingredients
2 Tbsp butter
1 whole chicken (2–3 lbs)
1 qt whole milk
3 medium-size shallots, sliced in half lengthwise, unpeeled
4–6 sprigs of tarragon, sage, thyme, or marjoram
1 bay leaf
½ tsp red pepper flakes
1–2 sleeves saltine crackers, finely crushed
Curly parsley or chives, as needed for garnish (optional)
Directions
- Melt butter in a Dutch oven or large pot with a lid set over medium heat.
- Add the chicken and cook until browned.
- Preheat the oven to 325ºF.
- Pour the milk into the pot, bring to a boil, reduce heat, cover, and simmer for 60 minutes.
- Stir in the shallots, sprigs of herbs, bay leaf, and red pepper flakes. Simmer for 30 minutes.
- Remove the chicken from the pot, shred the meat, and return it to the pot.
- Add enough of the crushed crackers to achieve the consistency of oatmeal, stirring to combine.
- Garnish with parsley or chives, if using, and serve hot.
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