Do you know about chicken mull? It is southern recipe. If you are from north, then you will not hear about this recipe. If you love thick soup, then you will also like this recipe.
Chicken mull is a cherished Southern comfort food hailing from Athens, Georgia. Traditionally, it features a whole chicken slowly simmered with salt and pepper to yield a rich, flavorful broth. A key aspect is its lush, satiny texture achieved through added saltine crackers or sometimes dairy.
The chicken then shreds directly back into the pot, creating a hearty, cozy one-pot meal. Its simplicity reflects deep regional roots in northeast Georgia. While subtle, the delicious flavors truly warm both body and soul during colder seasons. Equally important, optional garnishes like hot sauce and red pepper empower individualizing each serving based on taste preferences.
In all, this rustic dish remains a uniquely beloved culinary tradition of the Athens locality, loved for generations as the perfect feel-good meal. Its familiar homestyle appeal helps explain why chicken mull continues nourishing both locals and visitors alike.
Chicken Mull Ingredients
Whole chicken forms the foundation – it is boiled with salt and pepper to create a rich, flavorful broth. The tender chicken then shreds back into the broth.
Water covers the chicken and gets absorbed into the meat to develop broth. The amount needed depends on chicken size and desired thickness.
Salt and pepper seasoning season the chicken and infuse flavor throughout. Levels vary depending on personal taste.
Crackers like saltines provide texture when crushed into the broth. They thicken it into a creamy, satisfying stew.
Butter enhances the broth’s richness and creaminess whether mixed in or served atop.
Milk or cream introduces a velvety texture and silkier mouthfeel by blending into the broth.
And lastly, hot sauce offers spicy contrast and layers complexity, perfect for those preferring bolder flavors – it completes the meal.
How To Make Chicken Mull
Cut a whole chicken into pieces like legs, breasts and backbone
Place chicken in a stockpot and season liberally with salt and pepper
Add enough water to cover and bring to a boil, then simmer for 2-3 hours until tender
Once cooked, remove chicken from pot and let cool before shredding, discarding skin and bones
Strain broth through a sieve and return to pot Add shredded chicken and bring broth to a boil
Meanwhile, crush 2 sleeves of saltines and slowly stir into pot
Simmer until thickened but not overly soupy
Tradition says to serve mull with saltines, red pepper and hot sauce for extra flavor.
How To Store
For short term storage within 3-4 days, retain freshness by sealing the mull in an airtight container before refrigerating. This protects quality and safety of portions kept chilled.
Additionally, freezing provides a great long term solution for preserving the comforting meal. When portioning for freezing, be sure to leave headspace in the sealed container or bag since liquids expand during solidification.
Top Tips
Use premium ingredients like fresh chicken and vegetables in their prime for maximum taste. Quality produce elevates the overall flavors.
Properly balancing the seasonings and spices is key. Taste the mull as it simmers and adjust herbs and seasonings as needed to ensure harmonic savoriness.
Consistency is important for texture and presentation. Stir in crackers gradually to achieve just the right thickness. Be willing to tweak liquid amounts if the consistency seems off.
It’s also advised to taste and reseason until everything meshes together perfectly. Homemade stock or broth can enhance natural chickeniness, too. Creative seasoning blends offer endless options for customization.
Ingredients
1 (3- to 4-pound) whole chicken
2 cups chicken stock
1 tablespoon butter
2 cups whole milk
1 teaspoon salt
½ teaspoon pepper