Chicken Mull
A cozy and comforting recipe like this is good year-round, but we like it best while we anticipate autumn’s arrival.
  • 1 (3- to 4-pound) whole chicken
  • 1 cup sliced yellow onion (½ inch thick)
  • 5 cloves garlic, mashed
  • 2 tablespoons kosher salt
  • 5 sprigs fresh thyme
  • 3 dried bay leaves
  • 1 teaspoon ground white pepper
  • 1 cup heavy whipping cream
  • Saltine crackers, crushed red pepper, and hot sauce, to serve
  1. In a large stockpot, place chicken, onion, garlic, salt, thyme, bay leaves, and white pepper. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer until chicken is tender and an instant-read thermometer inserted in thickest part near the bone registers 165°, about 45 minutes.
  2. Remove chicken. Let cool on a wire rack for 20 minutes. Using hands, shred chicken, discarding skin and bones. Strain broth through a fine-mesh sieve, discarding onion, garlic, and herbs.
  3. In a large clean Dutch oven, add broth and cream, stirring until combined. Add shredded chicken and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until mixture is slightly thickened, about 15 minutes. Serve with crackers, red pepper, and hot sauce.
Recipe by Taste of the South at