RangerJ
is one Smokin' Farker
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.
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.