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.