Chicken Mull
Stew Chicken mull is a type of chicken stew made with milk.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
In a large pot, simmer chicken or parts until completely cooked.
- 02
Turn heat to medium, then remove chicken from water and allow to cool.
- 03
Remove chicken from bone if using whole chicken or bone-in parts.
- 04
Using a meat grinder, grind the cooked chicken. Alternatively, cut into small pieces.
- 05
Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth.
- 06
Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well.
- 07
Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to A Healthier Michigan from Detroit, United States; view original image record .
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