Thread: Yardbird totals
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Unread 10-28-2013, 11:05 AM   #2
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Join Date: 08-02-07
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Hey Wes,

I'm just posting a question, why going through all the work parting the birds??

We actually do Smoked and pulled Chicken for our events and I use skinless boneless leg meat. Ends the I like white meat vs dark meat issues. And I get a 70% yield from the raw product.

No real advice here, I take the per piece items out of play and then I figure 3 people per lb. Some will put it on a biun others on the plate.

Works for us pretty well.

Best of luck buddy

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