It’s time to make chicken mull, a one-of-a-kind Southern stew.
But outside those pockets, you’d be forgiven if you have no idea what chicken mull is.
We’ll introduce you.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make chicken mull and where this unique Southern specialty is made most often today.
What Is Chicken Mull?
That’s entirely it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
So how do those three ingredients become a much-loved, comfort food favorite like chicken mull?
Where Did Chicken Mull Originate?
Today, it’s most well known in parts of North Carolina, especially around the Greenville area.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
In fact, the tiny town of Bear Grass, North Carolina holds aChicken Mull Festivalevery fall.
But we’ll happily enjoy a bowl anyway.
Chicken Mull Vs. Chicken Muddle
Chicken muddle is sometimes confused for chicken mull.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Or, at least, the names are frequently used interchangeably.
We know it’s not the original, but no one ever complained about a little more flavor.
In other words, it’s always perfect.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Here’s a brief outline of how to make chicken mull.
The full recipe is further below.
Transfer the stew to an airtight container, and store in the fridge up to 3 days.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The soup may thicken slightly while sitting, but it will still be plenty comforting and rich.
During reheating, you could add a splash of stock if you want.
Ingredients
1(4-lb.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)whole chicken
2largeyellow onions, unpeeled and quartered (about 12 oz.)
4medium(1 1/2 oz.
)thyme sprigs(from 1 [1/2-oz.]
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Skim and discard fat, as needed.
Let stand until cool enough to handle, about 15 minutes.
Shred chicken:
Shred chicken using 2 forks; discard skin and bones.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Place shredded chicken in a medium bowl, and set aside.
Strain stock:
Place a fine-mesh strainer over a second large Dutch oven.
Pour broth through strainer into the Dutch oven; discard solids.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook, stirring occasionally, until crackers soften and absorb some of the liquid, about 3 minutes.
Blend half of broth mixture:
Transfer about half of the broth mixture to a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 20 seconds.
Cook, uncovered, over medium-low, stirring occasionally, until heated through, 10 to 15 minutes.
Serve:
Divide soup evenly among 6 bowls.
Serve with hot sauce and additional crushed crackers, if desired.
