[DReed3]

serving dinner to 100 people wednesday night

i am thinking about 50lbs of chicken, will that work?

i think i am using thighs, legs and wings

served with vegetable medley and rice

and dessert to follow dinner

[shroomgirl]

rolls/salad?

[DReed3]

Originally Posted by shroomgirl

rolls/salad?

dont think i am doing a salad.

rolls- i am up in the air.

my dinner is sort of based around a "hawaiian" theme. (see my post in the general forum for the menu)

what kind of rolls would you do? would you those hawaiian sweet rolls in the orange packaging? (i forget the brand)

[ED BUCHANAN]

Originally Posted by DReed3

serving dinner to 100 people wednesday night

i am thinking about 50lbs of chicken, will that work?

i think i am using thighs, legs and wings

served with vegetable medley and rice

and dessert to follow dinner

Not much meat per person unless all young kids or older people , after allowing for bones and skin, and cooking shrinkage. If boned out thighs OK.(bone in 3/4 lb.pp ave.)

PS Those Kings Brand Hawian Sweet Rolls are Good but expensive. At $3.00p total food cost allowance you cant afford .25 for a roll.Then add the butter.

[DReed3]

maybe i should do leg quarters...and i had planed on pulling the skin off

[ED BUCHANAN]

[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