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Chicken mull is a traditional dish from North Carolina, upstate South Carolina, and Georgia. It is a type of stew consisting of whole chicken in a cream- or milk-based broth, butter, and seasoned with Edible salt, Black pepper, and other ingredients. Traditionally, the stew is served in the late autumn and winter months. In northern Georgia, this part of the year is often referred to as "mull season".Charles C. Doyle, Mulling over Mull: A North Georgia Foodways Localism, Midwestern Folklore 29 (2003): 5-11 Often, the term "chicken mull" refers to an event or gathering where the dish is served.
The chicken is usually ground up in a meat grinder, although sometimes it is cut into small pieces. It is necessary to grind the meat in a traditional mull so that it is evenly distributed throughout the mixture. The chicken is then added back into the liquid along with salt, pepper and butter or margarine. Various other ingredients may be added to the stew according to local tradition, (such as diced potatoes or onions); a more common addition is varying amounts of hot pepper. Southern Chicken Stew basic recipe
The stew varies in color from white to pale yellow, depending on the amount of butter or margarine used. It can vary in thickness from very thin and soup-like to thick and creamy. Saltine crackers are commonly served with chicken mull, either on the side or crumbled into the bowl. Other, nearly identical variations of a "mull" can be made using either catfish, oysters or canned salmon, instead of chicken. In the past, rabbit and turtle meat were also added to chicken mulls by some Southern cooks.
It is a tradition at these gatherings to prepare the mull in a large cast iron or stainless steel pot, often outdoors over an open fire. Bowls of mull are sometimes complemented with coleslaw, rice or grilled cheese sandwiches.
In North Carolina and Georgia, "chicken mulls" or "chicken stews" are social events usually held during the colder seasons, with most events occurring September through December.
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