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Chicken Mull

Chicken mull is a type of chicken stew made with milk.

Source and licence

"Chicken Mull" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Mull, revision 4518590), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Mull&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518590

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. In a large pot, simmer chicken or parts until completely cooked.
  2. Turn heat to medium, then remove chicken from water and allow to cool.
  3. Remove chicken from bone if using whole chicken or bone-in parts.
  4. Using a meat grinder, grind the cooked chicken. Alternatively, cut into small pieces.
  5. Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth.
  6. Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well.
  7. Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in.