SC - Soup figuring?
KarenO
kareno at lewistown.net
Fri Feb 23 14:25:12 PST 2001
> 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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