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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 03-24-2009, 05:17 PM   #1
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Default Quanitating Chicken?

I need to cook enough chicken to make 15 4oz servings. Planing on buying whole fryers, cooking whole and pulling. I've never had to figure raw weight of whole chicken to cooked final pulled meat. Any help would be great!
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Unread 03-24-2009, 10:28 PM   #2
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I'll give this a shot. According to SoEzzy's catering planner, if you had 4 3.5# chickens, cooked weight would yield 75% of total uncooked which is 10.5#. This is figuring 4oz portions.
This may be bone weight with, but I would go with 6 to 7

I am sure somebody else will chime in and let ya know for sure.

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Unread 03-25-2009, 05:36 AM   #3
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I have gotten 8 oz out of a 1.5lb chicken half
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Unread 03-25-2009, 05:43 AM   #4
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Quote:
Originally Posted by Ken V View Post
I'll give this a shot. According to SoEzzy's catering planner, if you had 4 3.5# chickens, cooked weight would yield 75% of total uncooked which is 10.5#. This is figuring 4oz portions.
This may be bone weight with, but I would go with 6 to 7

I am sure somebody else will chime in and let ya know for sure.

Ken
That is the one thing I'm not sure of. Can anyone else verify this?
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Unread 03-25-2009, 07:56 PM   #5
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Just to retouch on this thread. I talked with SoEzzy this evening and he relayed to me that the chicken part of his spread sheet is using pulled boneless skinless chicken as the final product. So a 3.5LB whole chicken would yield 42 ounces of cooked pulled chicken.
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Unread 03-25-2009, 08:07 PM   #6
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Thanks for the update. I was having the same questions.
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