[Sca-cooks] Intro and Newbie question - estimating meat portions

Dragon dragon at crimson-dragon.com
Wed Mar 12 14:37:43 PDT 2008


Meant to send this to the list originally but accidentally only replied to
Antonia.

On Wed, March 12, 2008 14:06, Antonia Calvo wrote:
> 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.
>

Well, my reasoning is that a three pound chicken is pretty darned small
and these tend to have more bone by weight than larger birds. If they were
larger, say 4.5 to 5 pounds, I would go with one. People in this day and
age pretty much only eat the breast, thighs and legs, there is a lot of
waste on most chickens, especially if served to table whole. The backs and
wings usually don't get chewed on at all.

Also, a lot of people here will eat chicken but not beef or pork so I tend
to add more of the chicken to accomodate that (I don't understand them, I
just deal with this fact, just as I also try to accomodate the
vegetarians).



-- 
Dragon
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~




-- 
Dragon
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~




More information about the Sca-cooks mailing list