Chicken Mull
Chicken mull is a type of chicken stew made with milk.
Whole chicken or equivalent amount of chicken parts as desired
½ gallon (about 2 liters) whole milk
1 can (12 oz / 350 ml) evaporated milk
1 stick (½ cup / 110 g) of butter
1–2 cans (14–28 oz / 430–860 ml) chicken broth (if using boneless, skinless chicken parts)
Salt
Ground black pepper
Saltines
Hot sauce
In a large pot, simmer chicken or parts until completely cooked.
Turn heat to medium, then remove chicken from water and allow to cool.
Remove chicken from bone if using whole chicken or bone-in parts.
Using a meat grinder, grind the cooked chicken. Alternatively, cut into small pieces.
Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth.
Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well.
Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in.