Chicken Mull

Instructions

1. 1

   Create the Broth & Cook the Chicken

   • Place the whole chicken, quartered onion, chopped celery, and carrots into a large stockpot or Dutch oven.
   • Pour in 12 cups of water, or enough to cover the chicken completely. Add 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.
   • Bring the water to a rolling boil over high heat, then immediately reduce the heat to maintain a steady, gentle simmer.
   • Cook, partially covered, for 60-75 minutes, or until the chicken is very tender and cooked through. The internal temperature of the thigh should register 165°F (74°C).
   • Carefully remove the chicken from the pot and set it on a large cutting board to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the cooked vegetables. You should have about 8-10 cups of rich broth.
2. 2

   Prepare the Chicken

   • Once the chicken is cool enough to handle (about 15-20 minutes), remove and discard the skin, bones, and any cartilage.
   • Shred the chicken meat very finely. For the most authentic texture, you can pulse it a few times in a food processor until it resembles coarse crumbs, or mince it thoroughly with a knife.
3. 3