chicken porton

slowpokey · Newbie Joined: 12 Sep 2010 Posts: 40 Location: Newark, Tx.

hey all, you guys are a storehouse of information and i am in need of some, so here goes. i will be cooking for a ladies retreat church group. it appears there will be at least 100 ladies, and probally 10 to 15 men helping out with setting up and serving.
my delima? if we do chicken. i am thinking coke can chicken, injected. any idea how many chickens to cook. the way i cut up a chicken i will get 10 pieces per bird. if i figure 2 pieces per person thats 23 birds??? plus a few extras birds for, well you know
another question, how does brisket stack up pound per pound vs. chicken
i am also thinking about adding some sausage to help offset, and as an added meat.
is cooking for ladies much different then for a equal mixed group.
thanks mucho for your help, it is greatly needed'

Edit: how much brisket per person per pound
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BBQMAN · Posted: Jan 29 2012 Post subject:

Figure on a chicken 1/4 per guest for a one meat meal.

Brisket is far more expensive per person than chicken and pork.

On a two meat meal I figure 4-5 oz per guest cooked weight of brisket and one piece (with some extra) on the chicken.

I don't inject or normally offer whole chickens for catering events. It's far easier to (and quicker) to cook pieces and gives less chance of having any that is marginally done while the rest is too done.

It also eliminates an additional (I carve brisket to order as guests come thru the line) carving station.
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Geronimo · Posted: Jan 29 2012 Post subject:

I find it so much easier to cook cut up chickens. It is much too messy to try and cut up that many chickens..IMO

Also, I would NOT prepare 2 Pcs for women. I MIGHT figure 1.2 or even 1.5 each but not 2.

The reason being, women among women tend to eat less than they would otherwise...image thing Shocked

I wold also for-go the sausage or brisket for same reason plus they won't consider those choices as "healthy"
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Jeff Hughes · Posted: Jan 29 2012 Post subject:

"Whatever" can chicken is a pain to cook in volume.

I'd cook 5 oz preportioned breasts from Sam's. Dry rub then smoke them at 275 or so. They will be done in 30 minutes or so, and turn out great.

Do a couple of good sides, a roll, an easy dessert, and you are good to go.

Don't make it harder than it needs to be.
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BBQMAN · Posted: Jan 29 2012 Post subject:

Like Jeff, many of our two meat meals are the 5 oz. Tyson chicken portions.

Very tasty, and most times the white meat goes first at our events anyway.

Very easy to control portion costs/control as well.

No bones- any leftovers make an awesome chicken salad, chicken taco's, pulled chicken etc.

Cook a bunch of whole chickens for a crowd and we'll make you a believer! Wink

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Geronimo · Posted: Jan 30 2012 Post subject:

I are with the boneless breast...totally slipped my mind because zI don't do them often.
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Poppa's PTL Club · Posted: Jan 30 2012 Post subject:

I am in the same boat, but I encourage mixing in some boneless thigh portions too.
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fireman_pete · Posted: Jan 31 2012 Post subject:

I just bought a bag of the 5oz "average" portion size chicken from Sams Club. I noticed that the sizes appear to be vary quite a bit. Seems like some are 3oz, and some are 6oz+. Do you guys find this to be the norm, or was my bag special? Very Happy

Harry Nutczak · Posted: Jan 31 2012 Post subject:

Geronimo · Posted: Jan 31 2012 Post subject:

not sure of Sam's but Costco specifies to their processor that all be the same size within very strict specifications....on their Kirkland label
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fireman_pete · Posted: Jan 31 2012 Post subject:

Thanks, I will get a bag from Costco and try them.
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slowpokey · Newbie Joined: 12 Sep 2010 Posts: 40 Location: Newark, Tx.

thanks guys,
looks like i may need to rethink my choice.
i still have time to give it some of thought. i have plenty of grilling space and or smoker room whatever i decide. really hard to beat either of those methods of cooking chicken.
what do you pro's perfer when cooking chicken
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BBQMAN · Posted: Jan 31 2012 Post subject:

I prefer both!

Grilled, then hot held in the smoker.

I got tired real quick real early on in my catering career of hearing about "undone" chicken.
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"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.