Carolina Chicken Mull

From Cook's Country | February/March 2016

Why this recipe works:

A dish not often seen outside of the Carolinas, chicken mull combines inexpensive ingredients—milk, water, chicken, and saltines—in a simple yet unbelievably comforting stew. For our version, we used a base of chicken broth and added milk and heavy cream to create a creamy texture. Adding… read more

A dish not often seen outside of the Carolinas, chicken mull combines inexpensive ingredients—milk, water, chicken, and saltines—in a simple yet unbelievably comforting stew. For our version, we used a base of chicken broth and added milk and heavy cream to create a creamy texture. Adding crushed saltines to the stew gave it more heft. We used the food processor to make shredding the chicken a breeze.

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Serves 4 to 6

An equal weight of bone-in split chicken breasts or a combination of breasts and thighs may be substituted. We prefer heavy cream, but half-and-half can also be used. When heating the finished stew in step 4, do not let it come to a boil, or it may break.

Ingredients

Detail sfs south carolina chicken mull 26
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