Dance like a Chicken day & National Buttermilk Biscuit day

Dance like a chicken. You know you want too. Just get up and dance. I bet if I said dancing like a chicken would cause you to lose weight, you would hop to your feet immediately. Dancing like a chicken or any kind of dancing for that matter is good for your heart, so put on those dancin’ shoes and boogie. When I think of dancing like a chicken, I fondly remember doing the chicken dance with my grandpa. He loved to dance and often danced with us and grandma in their living room to all kinds of great big band tunes. The chicken dance was one of my favorites and I still get excited to bust out the chicken moves when I hear the chicken dance song.

Accordion player Werner Thomas of Davos, Switzerland, created the chicken dance song. The original name for the song was "Der Ententanz" (The Duck Dance.) The dance was introduced in the United States in 1941 during the Tulsa, Oklahoma, Oktoberfest by the Heilbronn Band from Germany. They wanted to demonstrate the dance in costume, but there were no duck costumes available anywhere near Tulsa. At a local television station, however, a chicken costume was available which was donated for use at the festival, giving the "Chicken Dance" its name. Over the years, this witty song has become very popular at weddings and other dance venues.

If you have never heard or seen the chicken dance, I highly recommend you check it out. You will be showing off your chicken moves in no time. The dance goes something like this:

Chicken Dance

At the start of the music, shape a chicken beak with your hands. Open and close it four times, during the first four beats of the music.

Make chicken wings with your arms. Flap your wings four times, during the next four beats of the music.

Make a chicken's tail feathers with your arms and hands. Wiggle downwards during the next four beats of the music.

Clap four times during the next four beats of the music.

Repeat this process four times.

At the bridge, hold your arms straight, in imitation of an aeroplane. All dancers spun around the room in "flight" until the bridge ends.

(Alternately: At the bridge, link arms with the nearest person, turn right eight steps, switch arms and turn left eight steps, then repeat until the bridge ends)

The dance repeats, progressively getting faster and faster, until the music stops.



Today is also National buttermilk biscuit day. Biscuits can be a little intimidating to make, but try it a few times and I promise you will never go back to the store bought variety.


Basic Buttermilk Biscuits

Ingredients:
2 cups all-purpose flour
1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup shortening
3/4 cup buttermilk
1 stick butter or margarine

Directions:
In a large bowl, combine the dry ingredients. Cut in shortening and ½ stick butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured large biscuit cutter or the rim of a juice glass. Place 1 in. apart on an ungreased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Use remaining butter to brush the tops of the biscuits when they come out of the oven. Serve warm.

The great thing about this recipe is you can add cheddar for cheddar biscuits, herbs, cinnamon & sugar, or whatever your crave to make the perfect biscuit



If you refuse to dance like a chicken, the next best thing to do today is to eat chicken. Try this yummy chicken & biscuits recipe by Rachel Ray.



Chicken & Biscuits

Ingredients:
2 quarts chicken stock
2 1/2 pounds boneless skinless chicken breast
5 tablespoons butter , divided
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
2 large carrots , peeled and sliced into half inch thick discs
1 large onion peeled and chopped
4 ribs celery from the heart chopped
2 large russet potatoes , peeled and chopped
Coarse salt and black pepper
1 bay leaf , fresh or dried
1 cup frozen green peas
1/4 cup fresh flat-leaf parsley chopped, a generous handful
3 tablespoons (a generous handful) chopped fresh dill
2 tubes bake off biscuits , store bought, (or use above biscuit recipe)
A few pinches cayenne pepper

Directions:
Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve. Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve. To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven.When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top.

For more information about Rachael Ray, visit www.rachaelrayshow.com.