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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-19-2010, 06:42 PM   #1
Buster Dog BBQ
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I have a quote to do for an 80 person catering. They want chicken but told me they want a variety. I was hoping to do just hindquarters. What would be the ratio of white/dark meat to serve?

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Unread 07-19-2010, 06:54 PM   #2
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If they want a variety then I'd do whole chickens. I would half them and cook them just like that, then cut them apart when they are finished.
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Unread 07-20-2010, 05:36 AM   #3
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GFS has cases of fresh (not frozen) chicken quarters . 32 breast/wing and 32 leg/thigh quarters. I did a couple cases for a party last year and they were good, and it only takes them a couple days to get them in once you order them.
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Unread 07-20-2010, 11:38 AM   #4
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I did a church picnic a couple weeks ago and did 40 half chickens. Cut those in half for serving. The people ate about a equal number of each. Liked the idea of only turning and moving 40 pieces instead of 80. They were cooking a little fast so I stacked them on top of each other and I think that helped them stay moist with juice falling from one to the other.
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Unread 07-20-2010, 05:23 PM   #5
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Thanks guys
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Unread 07-20-2010, 06:01 PM   #6
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Super Walmart usually has chickens for $0.89/lb. Depending on how many I have to cook, I'll buy those and quarter them myself.
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Unread 08-02-2010, 10:14 AM   #7
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I love your post, I love chicken!

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