Chicken Mull
Bone-in chicken pieces, chicken broth and hot sauce come together in this chicken β 65 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Put the chicken pieces in a large pot, pour in the chicken broth plus enough water to cover, bring to a boil, then reduce to a gentle simmer.
- Simmer the chicken uncovered for about 45 minutes until it is fully cooked and very tender, reaching an internal temperature of at least 74 C (165 F).
- Lift the chicken out, let it cool slightly, then pull the meat off the bones, discard the skin and bones, and shred or chop the meat into bite-size pieces.
- Skim excess fat from the broth, return the shredded chicken to the pot, and stir in the whole milk, evaporated milk, and butter.
- Warm the mull over low heat until steaming but not boiling, stirring often so the milk does not scorch, then season with the salt and pepper.
- Crush about half of the saltines and stir them into the pot to thicken the broth to a hearty, soupy stew consistency, adding a little more if you prefer it thicker.
- Ladle into bowls, top with the remaining crushed saltines, and pass the hot sauce at the table for everyone to add to taste.
You'll use: Large pot Β· Saucepan Β· Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ cup water
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
Tips & common questions
How long does Chicken Mull take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chicken Mull is an original recipe developed in-house by Consomee. Photo: Chicken mull.jpg by EAT&ART TARO, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.