Graphic Courtesy of FPTFY
I giggle when I recall how she would busily, but happily, be running all around in the kitchen and would bring out about every pot, pan and dish she owned in preparation for her feasts. There would be multiple runs to the root cellar and to the pantry, which was filled with her home grown and home canned fruits and vegetables. She was delightful!
Cast iron or stainless steel pots and pans and skillets filled her kitchen. And her kitchen cabinets held mostly common ironstone dinnerware. She had no fine china or silverware. But every inch of her home was filled with love and her kitchen was filled with the best home cooked food you would ever want to put in your mouth. And when you were there you knew you would not leave hungry!
Most of the rest of my father's family lived near to my aunt and uncle and sometimes they would all just gather there when we came to visit. Come mealtime all of the women folk would gather in her huge country kitchen to help prepare the meal. It was a wonderful time in the kitchen and some of my fondest memories of my father's family were made right there in my aunt Ethel's kitchen.
One of my favorite dishes that my aunt Ethel made was a dish called Chicken Mull. I know that this is a southern dish and many of you may have never heard of it. I also know the name of this dish is not a very appetizing sounding kind of name! But it is a really good and satisfying and is a simple dish with not a lot of ingredients. It's a family favorite comfort food for a cool weather, snuggle up kind of day.
my version of my aunt Ethel's chicken mull
1 whole chicken (cooked and shredded) and the liquid that you cooked your chicken in
1 12 ounce can of evaporated milk
12 - 16 ounces of whole milk
if more liquid is needed add an additional quart of homemade or store brand chicken broth
2 tablespoons of butter or margarine
1 - 2 stacks or sleeves of saltine crackers
Salt and Pepper to taste
In a large pot cover one whole chicken with cold water and add some salt and pepper and cook until tender. Once the chicken is done and fall off the bone tender, remove it from the pot and place it on a plate. Save the liquids left from cooking the chicken. Allow the chicken to cool enough to handle so that you can remove the chicken and shred it. Once shredded, place the chicken back in the pot
and add 2 tablespoons of butter or margarine, and if needed add a quart of homemade or store bought chicken broth, a 12 ounce can of evaporated milk and 12 to 16 ounces of whole milk. Allow to come to a rolling boil. Once a rolling boil has happened, take your stack (or two) of saltine crackers and break them up and add them to your pot. Allow to boil for just a few minutes and then turn down to low heat allowing the crackers to cook a bit and absorb some liquid into them. Season to your taste with salt and pepper.
This recipe is very forgiving. If you want it thicker add more saltines or less liquid. Want it not so thick? Just add more liquid.