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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 05-06-2010, 09:16 PM   #1
Gerry D
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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.
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Unread 05-08-2010, 02:22 AM   #2
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you have plenty i would say
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Unread 05-08-2010, 05:54 AM   #3
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I might add a few pounds of drumsticks.
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Unread 05-08-2010, 07:19 AM   #4
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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.
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Unread 05-09-2010, 01:50 AM   #5
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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.
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Unread 05-10-2010, 09:36 AM   #6
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Quote:
Originally Posted by Chuckwagonbbqco View Post
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.
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