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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