ChurChurch cook for 300 need advice

Are you serving chicken pieces or pulled?

I think if you have six 8.5 pound shoulders, you're looking at about 25 pounds cooked product. For a two meat service, at 1/4 lb per person, you have enough pork for 100 people.

Pulled chicken, 15 birds by 4 pounds, 60 pounds raw, maybe 40 pounds cooked, feeds 160 people at 1/4 pound each

if each person had 1/4 of a chicken you are looking at 75, serve 1/4's dont fool around with pulled,

1/4 chicken is too much per person, if you have 2 meats. Chicken will end up in trash.
With 2 meats only 1/8 chicken is needed---so I count chickens not pounds. 38 chickens x 8 pieces equals 304 servings. I split chickens or buy split WOGS---then cook them, and then cut them into 1/8's. I prefer to cook larger pieces, so there are not as many to deal with while cooking. If cutting chicken is bothersome to you----then but leg and thigh quarters---they come 10 to a bag----get 15 bags and then separate the legs from the thighs and end uo with 150 legs and 150 thighs or 300 servings. Sometimes leg and thigh pieces are cheaper than whole chickens. Estimating food cost with chicken leg and thigh quarters is easy----leg and thigh bags of ten are always very close to 10 pounds each. I buy them usually for 99 cents per pound--- Chicken cost for 300 people about 150 dollars.

Figure 1/3 pound pork and 1/8 pound chicken per person.
300 x .33 = 99 pounds finished product of pork x 2 = 200 pounds raw product
300 x .125 = 37.5 pounds finished product of chix x 1.5 = 57 pounds raw product

assumptions:
1. 50% loss on shoulder from cooking, includes trimming, bone and moisture loss
2. 25% loss on chicken from cooking, includes trimming, bone and moisture loss
3. Not everyone will want chicken, assume about 1 out of 4 plates is all chicken

25 shoulders at 8 pounds shoulder
18 to 20 fryers at 3.5 pounds per bird

landarc said:

Figure 1/3 pound pork and 1/8 pound chicken per person.
300 x .33 = 99 pounds finished product of pork x 2 = 200 pounds raw product
300 x .125 = 37.5 pounds finished product of chix x 1.5 = 57 pounds raw product

assumptions:
1. 50% loss on shoulder from cooking, includes trimming, bone and moisture loss
2. 25% loss on chicken from cooking, includes trimming, bone and moisture loss
3. Not everyone will want chicken, assume about 1 out of 4 plates is all chicken

25 shoulders at 8 pounds shoulder
18 to 20 fryers at 3.5 pounds per bird

Click to expand...

Dangit Landarc, you beat me to the numbers. Spot on imho. :thumb:

You could throw in some Atomic Armadillo Eggs just to get things heated up!!!!