[QUOTE=DReed3;269950]maybe i should do leg quarters...and i had planed on pulling the skin o
Better off. looks better, easier cooking and handling.
SAVE THIS
For catering averages Beef, pork,, 8 ounces pp raw weight
fish 7-8 ounce'' '' '' ''
chicken 12 "" '' 'ounce' '' with bone
breast only 6-8 ''ounce '' ''' '' '' ''' ''
Turkey 1 pound raw pp ( 25 people =25lb bird)
'Lamb rack 3 chops per person
Duck 4 pound duck for 2 people
vege 2.1/2 ounces pp
potato or starch depends on what kind
