Chicken Mull
Recipe type: Chicken
Cuisine: Southern
  • 1 whole chicken (2 to 3 lbs.)
  • 2 lemons
  • 3 medium sized shallots, sliced in half lengthwise, no need to peel
  • 4 to 6 cloves
  • 4 cloves of garlic crushed or sliced in half lengthwise, no need to peel
  • 4 to 6 sprigs of your favorite fresh herb. Can be tarragon, sage, thyme or marjoram.
  • several celery leaves (if you have them)
  • 1 quart whole milk (bird should be about ½ submerged)
  • 1 bay leaf
  • ½ tsp. red pepper flakes
  • curly parsley or chives for garnish
  1. Melt some butter or olive oil in a pot over medium heat and brown the bird all over.
  2. Lift out bird and pour off excess fat.
  3. Add milk.
  4. Thinly slice off in strips the rind of both lemons into the pot, replace the bird, and put other ingredients on each side.
  5. Put the lid on it and cook on 325 for about 1 hour.
  6. Take the lid off and let the chicken brown a bit and the sauce reduce (about 30 minutes).
  7. When it starts to fall apart, lift the chicken out of the pot and either cut into pieces or shred.
  8. Strain the sauce, Reduce under medium heat, adjust seasonings, decorate with parsley or herbs and serve over noodles or rice (or saltine crackers if you’re shooting for hillbilly authenticity).
  9. You may grate a little lemon zest & nutmeg over the dish for added flavor.
You can cook longer on a lower temperature if it’s more convenient, you can add more garlic if you like, and some people even use canned chicken and evaporated milk, neither of which I’d recommend, but it will still be eatable.

You can also add half a cinnamon stick.

Because of the long moist cooking method you can get a bigger tougher bird like a hen. It will cook up nicely. Same goes for a couple of chicken breasts with the bone in.

Only downside of poaching in milk is the curdling that forms along the edge of the pan. Make no mistake. It’s ugly. However, it’s easily wiped off if you're serving it in the pan. If you serve the chicken on a platter you'll be straining the sauce and it'll be a non issue.
Recipe by The FrangloSaxon Cooks at