SC - Soup figuring?

[Elaine Koogler]

I guess we go about this quite differently.  When I make soup, I usually do not
roast the chickens, but boil them to create both the stock and the cooked
chicken.  I then remove the chicken from the stock, strip the meat from the
bones and return it to complete the soup.  As I already have my stock, I don't
need to do the extra stock.  The only time I precook chicken that I'm going to
finish cooking in broth is when I make chicken pies, and then I simply brown the
chicken in a frying pan before boiling it.

So that explains why it is more logical for me to use breasts and thighs...and
why you would gain an advantage by using the whole chicken!

Kiri

KarenO wrote:

> >  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
>
>         Whole chickens would be better IMO.  Roast chickens,  separate the
> "good meat"  in chunks / shreds,  (breast, thigh & legs from the rest,  dump
> remainder of chicken (skin, bones from "good meat") in stock pot with
> onions, carrots, celery, sage  bouquet garni,  cover with water and simmer
> for stock.
>
>  1 -2 chickens per gallon of stock;  16 servings per gallon,  (8 gallons per
> 100) that's  24 - 32 gallons for each expected guest to have 1 serving,
> that's maybe  55 - 60 chickens . . . . at 3 lbs a chicken,  that's 180 lbs
> of chicken.   you may want to rethink your numbers . . . .
>
>     Or I may be totally wrong in my figuring
>
>     Caointiarn  (working on a feast to be served in 3 weeks)
>
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