Catering for 50

Gerry D · May 6, 2010

Doing pulled pork, chicken pieces (breasts, thighs, drumsticks) skin on bone in, and beans. The only thing I'm having a problem with is the chicken. How much do I need? I have eight 3 to 5 pound chickens that I plan to cut up and use, giving me 16 each breasts, thighs and drumsticks. Do I need more? Thanks for all of the help.

grillfella · May 8, 2010

you have plenty i would say

tmcmaster · May 8, 2010

I might add a few pounds of drumsticks.

PCDoctor_1979 · May 8, 2010

Agreed. The original plan only yields 48 pc of chicken and some people may take more than one. I think the big packages of drumsticks at Sam's have 18 pc in them. That would make sure you have plenty and very little additional cost.

Chuckwagonbbqco · May 9, 2010

When serving 2 meats folks only need 1/8 chicken. If you have 8 whole chickens that will give you 64 servings. I split the chicken in half and cook as a half chicken. I then split the halves into leg and thigh quarters and breast and wing quarters. I then split the leg and thigh apart--and chop the breast quarter in two. Do not spend alot of money buying already cut up pieces---save money and do it yourself.

Gerry D · May 10, 2010

Chuckwagonbbqco said:
When serving 2 meats folks only need 1/8 chicken. If you have 8 whole chickens that will give you 64 servings. I split the chicken in half and cook as a half chicken. I then split the halves into leg and thigh quarters and breast and wing quarters. I then split the leg and thigh apart--and chop the breast quarter in two. Do not spend alot of money buying already cut up pieces---save money and do it yourself.

That is pretty much what I plan to do. Never though of cutting the breast in half though. Good idea. Does it matter which way you cut it? I like the idea of cutting the whole chickens myself. That way I can keep the backbones and wing tips for stock. :thumb:

Catering for 50

Gerry D

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grillfella

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tmcmaster

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PCDoctor_1979

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Chuckwagonbbqco

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Gerry D

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