The Death of the Farmer's Almanac and the Cooking Traditions it Taught Us - Chicken and Dumplings
The Death of the Farmer's Almanac and the Cooking Traditions it Taught Us - Chicken and Dumplings is a easy American (Appalachian) recipe that serves 6. 380 calories per serving. Recipe by Cowboy Kent Rollins on YouTube.
Prep: 15 min | Cook: 37 min | Total: 62 min
Cost: $12.60 total, $2.10 per serving
Ingredients
- 4 pounds Chicken Thighs (bone‑in, skin‑on)
- 6.5 cups Chicken Broth (broth left from boiling the chicken)
- 0.5 stick Unsalted Butter (cut into cubes)
- 2 tablespoons Bacon Grease (rendered from bacon, adds smoky flavor)
- 2 cups All-Purpose Flour (for dumpling dough)
- 1 cup Buttermilk (cold)
- 1 cup Heavy Cream (full‑fat for richness)
- 1 teaspoon Garlic Powder (for flavor)
- 2 tablespoons Cornstarch (mixed with equal water to form slurry for thickening)
Instructions
Boil Chicken Thighs
Place the chicken thighs in the Dutch oven, cover with cold water, and bring to a boil. Reduce to a gentle simmer and cook for about 20 minutes, or until the meat is fork‑tender.
Time: PT20M
Temperature: boiling
Shred the Chicken
Remove the thighs with tongs, set aside to cool for a few minutes, then pull the meat off the bones and shred into bite‑size pieces.
Time: PT5M
Make Dumpling Dough
In a mixing bowl combine the flour, garlic powder, bacon grease, butter, and buttermilk. Stir with a whisk until just combined; the dough should be moist but not sticky.
Time: PT10M
Shape Dumplings
Turn the dough onto a lightly floured surface, pat into a thick slab, and cut or pinch off spoonfuls about the size of a walnut. Roll each piece into a ball.
Time: PT5M
Enrich the Broth
Return the chicken broth to the pot, stir in the heavy cream, and bring the mixture back to a gentle boil.
Time: PT5M
Temperature: boiling
Re‑Add Chicken
Stir the shredded chicken back into the pot and let it warm through.
Time: PT2M
Cook Dumplings
Drop the dumpling balls into the simmering broth. Cover and let them cook for 8–10 minutes, stirring gently once halfway through, until they have puffed up and are cooked through.
Time: PT10M
Temperature: simmer
Thicken (Optional)
If a thicker gravy is desired, whisk together the cornstarch and an equal amount of cold water, then stir the slurry into the pot. Cook another 2 minutes until the sauce thickens.
Time: PT2M
Serve
Ladle the chicken and dumplings into bowls, garnish with fresh parsley if desired, and enjoy while hot.
Time: PT2M
Nutrition Facts
- Calories
- 380
- Protein
- 22 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Canned chicken (not recommended)
- Instead of Chicken Broth: Store‑bought broth, Water with bouillon cubes
- Instead of Unsalted Butter: Margarine, Olive oil (for flavor change)
- Instead of Bacon Grease: Olive oil, Vegetable oil
- Instead of All-Purpose Flour: Whole‑wheat flour (will change texture), Gluten‑free flour blend
- Instead of Buttermilk: Milk with 1 tbsp lemon juice, Yogurt thinned with water
- Instead of Heavy Cream: Half‑and‑half, Whole milk (less rich)
- Instead of Garlic Powder: Fresh minced garlic, Onion powder
- Instead of Cornstarch: All‑purpose flour slurry, Arrowroot powder
Equipment Needed
- Large Dutch Oven or Heavy Stockpot
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk (optional)
- Measuring Cups
- Measuring Spoons
- Ladle (optional)
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Boiling the chicken thighs until fork‑tender
- Creating a moist dumpling dough without over‑mixing
- Cooking the dumplings in simmering broth until they puff
- Thickening the broth with a cornstarch slurry (optional)
Chef Tips from the Video
- Use bone‑in, skin‑on thighs for maximum flavor; the bones release gelatin that enriches the broth.
- Render bacon grease first; it adds a smoky depth that traditional recipes rely on.
- Keep the dumpling dough slightly sticky; a dry dough will not rise properly.
- Taste the broth after adding cream and adjust seasoning with salt and pepper if needed.
Troubleshooting
Dumplings are dense and do not puff.
Add a bit more buttermilk or a splash of milk to the dough and handle it gently; avoid over‑mixing.
Broth is too thin after cooking dumplings.
Stir in the cornstarch slurry or reduce the broth a few minutes longer before adding dumplings.
Dumplings fall apart in the pot.
Make sure the dough is moist enough before shaping and do not over‑stir once they are in the broth.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Freezer: Dumplings freeze well; separate from broth, freeze in a single layer, then transfer to a freezer bag. Reheat in broth on low heat.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and meat.
Make-Ahead Tips
- Prepare the chicken broth a day ahead and refrigerate; it deepens flavor.
- Dumpling dough can be mixed and refrigerated for up to 4 hours before shaping.
- Reheat gently; add a little extra broth or cream to restore consistency.
Frequently Asked Questions
What is the cultural significance and history of chicken and dumplings in Appalachian American cuisine?
Chicken and dumplings originated from European settlers who simmered meat in broth and dropped simple flour doughs into the pot. In the Appalachian region it became a staple comfort food because it used inexpensive ingredients, stretched meat during lean times, and provided a warm, filling meal for hard‑working farm families.
How did the Farmer's Almanac influence the way chicken and dumplings were traditionally prepared in rural America?
The Farmer's Almanac offered seasonal guidance on when to butcher chickens and store meat, advising cooks to make hearty, slow‑cooked dishes like chicken and dumplings during cold months when fuel was scarce and families needed nourishing meals that could stretch for days.
What traditional regional variations of chicken and dumplings exist within Southern and Appalachian cooking?
Some regions add vegetables such as carrots, celery, and onions, turning the dish into a chicken soup, while others keep it pure with just broth, chicken, and dumplings. In parts of the South, biscuit‑style dumplings are used, whereas in Appalachia the dough is often softer and cooked directly in the broth.
What occasions or celebrations is chicken and dumplings traditionally associated with in Appalachian culture?
Chicken and dumplings is commonly served on cold winter evenings, after long days of farm work, and during community gatherings such as church potlucks, harvest festivals, and family reunions where a warm, filling dish is prized.
What authentic traditional ingredients are essential for a classic chicken and dumplings recipe versus acceptable modern substitutes?
Traditional ingredients include bone‑in chicken thighs, homemade chicken broth, all‑purpose flour, butter or bacon grease, and buttermilk. Modern substitutes can include store‑bought broth, chicken breast, vegetable oil instead of bacon grease, and milk with lemon juice in place of buttermilk, though flavor will differ.
What other Appalachian dishes pair well with chicken and dumplings?
Classic pairings include cornbread, collard greens, fried green tomatoes, and a simple cucumber salad. A side of pickled vegetables adds a bright contrast to the rich broth.
How has chicken and dumplings evolved over time in American Southern cooking?
Originally a frugal, meat‑stretching dish, chicken and dumplings has evolved to include richer ingredients like heavy cream and bacon grease, and many cooks now add vegetables or use biscuit‑style dumplings. However, the core concept of a simple broth with fluffy dumplings remains unchanged.
What are the most common mistakes to avoid when making chicken and dumplings at home?
Common errors include over‑mixing the dumpling dough, which makes tough dumplings; adding the dumplings to a rolling boil, causing them to break apart; and using too much liquid, resulting in a thin broth. Keep the broth at a gentle simmer and handle the dough lightly.
Why does this chicken and dumplings recipe use bacon grease instead of butter in the dumpling dough?
Bacon grease adds a smoky, savory depth that traditional ranch cooks prized for flavor and because it was readily available from rendering bacon. Butter alone would produce a milder taste, while the grease helps the dumplings stay tender and fluffy.
Can I make chicken and dumplings ahead of time and how should I store them?
Yes. Store the broth and shredded chicken separately from the uncooked dumplings. Keep the broth in the refrigerator for up to 3 days and the dumpling dough covered for up to 4 hours. Reheat the broth, add the dumplings, and cook for a few minutes before serving.
What does the YouTube channel Cowboy Kent Rollins specialize in?
The YouTube channel Cowboy Kent Rollins specializes in authentic Western and ranch‑style cooking, showcasing traditional American comfort foods, cowboy cuisine, and storytelling that connects recipes to frontier history and rural life.
How does the YouTube channel Cowboy Kent Rollins' approach to Appalachian cooking differ from other Southern cooking channels?
Cowboy Kent Rollins emphasizes rustic, one‑pot meals cooked over open fire or in cast‑iron cookware, focusing on heritage techniques and the cultural context of the Old West, whereas many other Southern channels may prioritize modern kitchen equipment and elaborate plating.
Last updated: August 25, 2026
