Yardbird totals

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?

Thanks.

Hey Dave, Glad to hear from you, hope things are kicking in AZ, we certainly miss this time of the year there but Texas is home, so here we are.

The work at the end, with the electric knife, is like, seconds per half chicken.

There is a bit more on the front end as I remove all the ribs and the keel bone / breast bone. Something I do for IBCA ( grey area with regards to rules I know) cook offs, so again, seconds with a sharp knife.

While working with Ray Lampe this summer we actually cooked quite a few boneless thighs from Costco and folks here liked them, but when they ask me to cater here in Texas and they ask for chicken, it's going to have a handle.

Glad to see your establishment is still kicking butt and it looks like you and Karen had a good year back in competition as well.

If you get down this way, look me up.

Trailer Trash said:

David, when you say, "3 people per pound", is that cooked?

Gerry

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Well I won't speak for Dave but, depends on the number of meats on this end. In Texas, regardless if I have one or more, I always calculate 1/3lb with brisket. And that is cooked. Girls may eat less, guys probably eat more. Running out of beef down here is grounds for hanging...

The chicken number is what I was originally asking about. Last thing I did, they said they had bird left over, but again, if that one person, say the one who signs the check, loves chicken, I have to assume 1 piece of some type per individual.

an entire breast with wing is a bunch of yardbird as is a leg quarter. This entire journey is about managing food costs IMHO. If I'm cooking too much, I'm costing myself money.