SC - Soup figuring?

[Elaine Koogler]

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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