It all depends on what the chicken is being served with. Quiute typically the average serving of any meat is eight ounces when served with a startch, such as mashed potatoe's, and a veg. If you were to have between fifty and sixty pounds of chicken on hand you should be ok. That will ensure that each person will get an eight ounce portion with their meal.
About 13 pounds of chicken should feed 50 people.
To estimate how many pounds of chicken drummettes will feed 150 people, a common guideline is to serve about 4-6 ounces per person. For 150 people, you would need approximately 37.5 to 56.25 pounds of chicken drummettes. Therefore, planning for around 40 to 60 pounds should ensure there is enough to satisfy everyone.
To determine how many pounds of boneless chicken breast you need to feed 70 people, a common guideline is to allocate about 0.5 pounds (or 8 ounces) of raw chicken per person. Therefore, for 70 people, you would need approximately 35 pounds of boneless chicken breast. Adjustments can be made based on the specific meal context or appetites, but 35 pounds is a solid estimate for a main dish.
Four boned and skinned chicken thighs would generally weigh 1.5 pounds and you would want to allow for about 2 thighs per person. So, for 50 people, you would need about 19 lbs. of chicken thigh in total.
alot
~53% is edible meat - after subtracting skin, bones, fat, water....
how many pounds of menudo to feed 10 people.
One chicken for 3 people = 183 chickens.
The number of people 4 pounds of chicken salad would feed depends on the serving size per person. On average, a serving size of chicken salad is about 4 ounces. Therefore, 4 pounds is equivalent to 64 ounces, which would provide approximately 16 servings. This estimate assumes a standard serving size and can vary based on individual appetites and portion preferences.
Allow about a half pound per person. That means you would need about 25 pounds to feed 50 people.
i would say about 100 chickens to feed that many people.
11 should be enough. The answer depends in part on how many other dishes you have available. It may also depend on the size of the quarters.