SC - Soup figuring?
Elaine Koogler
ekoogler at chesapeake.net
Thu Feb 22 07:18:43 PST 2001
I still think that you may be going 'way overboard with 100# of chicken. I
usually calculate about 1/3 - 1/4 pounds of chicken per person, even when it's the
meat by itself...unless I'm serving something like chicken thighs, which have a
higher percentage of bone to the amount of meat. Even there, 1/2 pound would be
more than sufficient. I do hope you plan to use split breasts and thighs for your
soup as you will get more meat per pound of chicken than if you use a whole
chicken, where there is a LOT of waste.
Kiri
Jenne Heise wrote:
> > WOW!! 100 lbs of chicken??!! That's for over 300 persons, right??
>
> Yes. this is for our Crown Tourney. The break-even for the event is 400;
> we expect a good many more.
>
> > When I figure out soup, depending on the rest of the spread, I usually
> > calculate about 1 cup per serving. I make fairly substantial soppes, and
> > I get away with less meat because it *is* soup, and there are other nummies
> > in it (veggies & grain) to keep the bowl looking very full.
>
> Me too. Hen in Broth is a special case, as the recipe calls for chicken,
> parsley, onions, and bread as the only solid ingredients. This is what is
> exercising my ingenuity! ;)
>
> --
> Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "Are you finished? If you're finished, you have to put down the spoon."
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