[Sca-cooks] Intro and Newbie question - estimating meat portions
Antonia Calvo
ladyadele at paradise.net.nz
Wed Mar 12 15:16:43 PDT 2008
Terry Decker 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.
>>
>>
>>
>
>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
>portions.
>
>
In my perfect world, any time a whole chicken (duck, goose, etc.) was to
be served to a table, there'd be a server with a large, sharp, knife
capable of carving it neatly. Sadly, it doesn't always work that way.
I would typically have something like 2-3 meat/fish/poultry dishes + 2-3
vegetable dishes + 1 carbohydrate + condiments + 1 wildcard in a second
course, so if one of the meats is a chicken, it doesn't have to go all
that far.
--
Antonia Calvo
(formerly known as Adele de Maisieres)
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------
More information about the Sca-cooks
mailing list