[Sca-cooks] Intro and Newbie question - estimating meat portions
t.d.decker at worldnet.att.net
Wed Mar 12 14:36:05 PDT 2008
> Dragon wrote:
>>Typical 3-pound whole chickens I get at my local restaurant supply I count
>>on using two per table of eight people.
> I tend to go with just one of those per table of eight, but I'm often
> serving several meat dishes.
> Antonia Calvo
> (formerly known as Adele de Maisieres)
Much will depend on what dishes are served with the bird. If there is a
good range of additional food, a single bird can be parted out between eight
people. A more meager course will require about 1/4 bird per person. I've
done it both ways. My preference is to avoid whole birds and work with
pieces, thighs, breasts, drumsticks, where I can better control the
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