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09-17-2008, 08:51 AM
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#1 |
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is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Chicken yield question
I need to make several batches of a white chili that I make.
I Spatchcock the chicken, rub and then cook it in the pit and remove the meat from the bone to use in the chili. What percentage of finished product do you guys figure the yield is from chicken? Like butt is 50% yield of finished product. I'm thinking about entering a chili contest here in Chillicothe on the 27th and i'm trying to figure out how many chickens I need to buy to make enough chili.
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Big Z's Sweet Gold - Rich honey mustard flavor with a BBQ kick. Great on chicken, burgers, brats, great on ribs too! Get ya some @ Great Lakes BBQ Supply Co. WSM, Weber Gasser, Weber OTG "Tilly" - Spicewine Single Axle http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf |
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09-17-2008, 04:24 PM
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#2 |
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Got Wood.
Join Date: 05-18-08
Location: Donnellson, IA
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At our restaurant we yield 1#+ of pulled chicken from 3# precooked chicken.
Hope that helps ! Tim
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www.thewoodenpig.com |
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09-17-2008, 04:58 PM
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#3 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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