Should I be calculating one piece of chicken per person when catering if there are multiple meats?
Without knowing who eats what this seems like the logical thing to do.
I use an electric knife to cut the leg from the thigh and I cut the breast just below the wing so each 1/2 chicken yields 4 pieces, 8 per whole bird.
Does this make sense?
Cooking on a Baby J by Jambo
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