In today’s world, everything requires an internet connection – keeping ahead of the weather, connecting state-of-the-art tools for monitoring the health and well-being of flocks, even tracking down supply deliveries – but rural farming areas often don’t have access to the same high-quality services offered in cities.

According to a USDA report, 29% of U.S. farms have no access to the Internet. As more and more poultry farmers recognize the Internet of Things as the next big development in agriculture, access to reliable high-quality internet isn’t only a convenience, but a necessity.

Skillet Chicken and Dumplings

Ingredients

• 1/4 cup stone-ground cornmeal
• 2 teaspoons paprika
• Kosher salt and freshly ground black pepper
• One 16.3-ounce tube refrigerated biscuit dough
• 3 tablespoons unsalted butter
• 1 large onion, diced
• 1/3 cup all-purpose flour
• One 32-ounce box low-sodium chicken broth 
• 1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/4 cup fresh flat-leaf parsley leaves, chopped

Directions

1. Combine the cornmeal, paprika, and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
2. Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
3. Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.