Name: Carolina Chicken Mull
Total time: 1 h 15 min
Cuisine: SouthernUS & Canada
Ingredients: 15 square or 17 round saltines, plus extra for serving; 1 large onion, coarsely chopped; 2 pounds bone-in chicken thighs, trimmed; 4 cups chicken broth; Salt and pepper; 2 cups whole milk; 1/4 cup heavy cream; 4 tablespoons unsalted butter; 1/4 teaspoon cayenne pepper

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 crushed saltines to the stew gave it more heft. We used the food processor to make shredding the chicken a breeze.

Before You Begin

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.

Instructions

Process saltines in food processor until finely ground, about 30 seconds; transfer to bowl and set aside. Pulse onion in now-empty food processor until finely chopped, 5 to 7 pulses.

Arrange chicken, skin side down, in single layer in bottom of Dutch oven. Add broth, 1 teaspoon salt, and onions and bring to boil over medium-high heat. Reduce heat to low, cover, and simmer for 30 minutes.

Remove pot from heat and transfer chicken to plate to let cool slightly, about 15 minutes; cover pot to keep stew warm. Discard chicken skin and bones. Tear chicken into large pieces. Transfer chicken to clean food processor and pulse until finely chopped, about 7 pulses.

Whisk chopped chicken, saltine crumbs, milk, cream, butter, cayenne, 1 teaspoon pepper, and 1/2 teaspoon salt into stew. Heat over medium heat until warmed through but not boiling, 3 to 5 minutes. Season with salt and pepper to taste. Serve with extra saltines.