Not many people have heard of chicken mull but it is a classic dish in the south. Some say it is a regional dish and that is true but I have found this dish in North Carolina and in parts of North Georgia -they are all delicious.
1 whole chicken 2-3 lbs, cooked and shredded
1 cup filtered or spring water
1 pint cream
2 sleeves of crackers, saltines, ritz- low or no salt
1/2 -1 stick Butter
Black pepper and salt to taste
Hot sauce (optional)
Cook chicken in chicken stock and water until done and falling off the bone. Shred chicken in food processor. Add chicken back into stock, add cream and butter. Slowly bring to a boil and add crushed crackers. Stir well. The consistency should be that of thin oatmeal. Add black pepper and salt to your taste.
Other seasonings can be added such as basil, garlic powder, onion powder, etc. It’s your kitchen add what you like. If you like crunch add some sauteed onions, celery, carrots or even corn. This is a basic creamy chicken stew base so anything within reason can be added. Just remember true chicken mull only consists of the basic ingredients listed.