Chicken Mull

Ingredients

• 1 whole chicken (about 4 lb)
• 8 cups water
• 1 onion, quartered
• 2 bay leaves
• 2 cans (12 oz each) evaporated milk
• 4 tbsp butter
• 1 tsp black pepper
• 1/2 tsp cayenne
• 20 saltine crackers, crushed
• salt, to taste

Before you cook

• Quarter the onion.
• Crush the saltine crackers.

Steps

1. Combine the chicken, water, onion, and bay leaves in a large pot.
2. Bring to a boil, then reduce the heat and simmer until the chicken is falling-apart tender, about 1 hour.
3. Lift the chicken out of the pot and let it cool slightly.
4. Strain the broth and return it to the pot, discarding the onion and bay leaves.
5. Pull the chicken meat off the bones and shred it, discarding the skin and bones.
6. Return the shredded chicken to the pot.
7. Stir in the evaporated milk and butter.
8. Warm the pot gently over low heat without letting it boil.
9. Season with black pepper, cayenne, and salt.
10. Stir in the crushed saltines a little at a time until the mull thickens to a thin gravy.
11. Ladle into bowls and serve hot.