This is my Great Grandmother’s recipe I remember eating when I was a child visiting her in Winterville, Georgia. She was know to everyone as “Bigmama”. This recipe is about as southern as you can get. It takes a while to prepare, but the results are delish!
Bigmama’s Chicken Mull
12 chicken breasts (remove skin and fat)
Cover with water in large pot, add 2 Tbsp. salt.
Bring to boil, reduce heat and cook til tender.
Strain broth, return to pot.
Grind chicken, add to broth.
Cook (low heat) uncovered til thickened.
STIR CONSTANTLY, about 10 minutes.
Add 1 1/2 tsp pepper, 7 shakes red pepper, 1 stick butter, 4 cups milk and 1 1/2 package ground saltines.
Return to boil, reduce heat and cook til thickened.
STIR CONSTANTLY, about 30 minutes. (About 45 minutes total cooking time after returning chicken to broth.
Serve with saltines and add Tabasco to serving.
After searching the internet for chicken mull recipes, i decided on this one. After reading the paragraph before the recipe it was cool to find out that your Grandmother and myself both live in Winterville. Thanks for the recipe.
I too have been searching for the chicken mull recipe I grew up with, and this one is it!! My family is from Crawford, just outside of Winterville. Thank you!
As far as I can tell, this is a food that is only in the North Georgia area, specifically Jackson, Clark, Banks, and Madison county areas.I grew up eating and making it, but it is slowly over time disappearing.
I googled for a Chicken STEW recipe for over an hour, just to find out that in different states it is called Chicken Mull. Here in North Carolina this is a good ol fashion Back yard Chicken Stew!! Glad I found your recipe, this is what I grew up remembering most about the fall and winter months. THANK YOU 🙂