SC - Soup figuring?

[Elaine Koogler]

Just a thought:  whenever I need more broth than the chickens I'm cooking will produce,
I go to the local discount store (BJ's, Sam's, etc.) and buy 1/2 gal. cans of chicken
broth.  I know it has salt added, usually, but the broth from the chickens can cut that
somewhat.  And it's a lot cheaper and easier than boiling enough chickens to produce the
amount of broth you need!

Kiri

Jenne Heise wrote:

> > 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.
>
> We were calculating about 1/4 lb per person (or less), but I think our
> broth calculations were off a bit! Which is what I was trying to figure
> out. Even if we get whole chicken and use the wastage (necks, backs, etc.)
> to make the stock first, that's still 80 lbs, to feed 320 people, meaning
> 20 gallons of soup...
>
> Thanks for the reality check!
>
> --
> 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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