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Approximate yield of a cooked chicken?
Posted on 10/22/15 at 10:40 pm
Posted on 10/22/15 at 10:40 pm
I'm cooking a large pastalaya (60-75 ppl) and was doing some planning. I was trying to figure how many chickens I need to roast to get 6lbs of cooked meat. According to this table a roasted whole broiler or fryer will have between a 68-84% yield. Does that sound right? Theoretically, a 4lb chicken, roasted would yield between 2.7 and 3.4lbs of cooked meat.
6
Posted on 10/22/15 at 10:58 pm to Geaux2Hell
Two things:
Pastalaya doesn't need chicken (at least in the river parishes)
If you must use chicken, go to Sam's and get rotisserie chickens for $5 each
Pastalaya doesn't need chicken (at least in the river parishes)
If you must use chicken, go to Sam's and get rotisserie chickens for $5 each
Posted on 10/22/15 at 11:04 pm to Geaux2Hell
quote:
Theoretically, a 4lb chicken, roasted would yield between 2.7 and 3.4lbs of cooked meat.
Makes sense.
Posted on 10/22/15 at 11:08 pm to LSUPhreaK
I know it doesn't "need" chicken but I'm cooking it for an engagement party and this pastalaya must have chicken. Pastalaya was the signature dish of a deceased family member. Her version contained chicken and my pastalaya is the next best thing in the eyes of the bride-to-be.
Posted on 10/23/15 at 5:58 am to Geaux2Hell
Rouses has leg quarters on sale for $2.29 for a 10# bag. I told a buddy about it and he said last time they went on sale he bought 40lbs and smoked them, took the skin off and deboned them and ended up with almost 8lbs od meat. Seems low but he assured me measured it out.
Posted on 10/23/15 at 6:56 am to Geaux2Hell
Posted on 10/23/15 at 12:48 pm to CHEDBALLZ
quote:
Approximate yield of a cooked chicken?
Rouses has leg quarters on sale for $2.29 for a 10# bag. I told a buddy about it and he said last time they went on sale he bought 40lbs and smoked them, took the skin off and deboned them and ended up with almost 8lbs od meat. Seems low but he assured me measured it out.
He should be getting 30-40% yield. I smoke hundreds of pounds of leg quarters a year, pick it off the bone and measure it out just like your friend.
Posted on 10/23/15 at 1:00 pm to LSUPhreaK
quote:
If you must use chicken, go to Sam's and get rotisserie chickens for $5 each
I feel like the make it way to salty and the chicken overcook
why not cube up some thighs and brown them after the sausage
Posted on 10/23/15 at 1:13 pm to Dire Wolf
quote:
why not cube up some thighs and brown them after the sausage
Because that's a ton of work for 60 people.
quote:
I feel like the make it way to salty and the chicken overcook
I think they are seasoned well and can honestly say I've never had an overcooked chicken from Sams. If anything I find the opposite. Which I like because if I'm using them for another application it still comes out moist.
Posted on 10/23/15 at 1:43 pm to Artie Rome
quote:
Because that's a ton of work for 60 people.
true
quote:
I think they are seasoned well and can honestly say I've never had an overcooked chicken from Sams. If anything I find the opposite. Which I like because if I'm using them for another application it still comes out moist.
I meant after adding it to the pasta.
Posted on 10/23/15 at 1:44 pm to Dire Wolf
quote:
why not cube up some thighs and brown them after the sausage
Yes, this is the answer IMO. Boneless skinless thighs and I might get some breasts also.
Posted on 10/23/15 at 4:03 pm to Geaux2Hell
I would get 3 bags of leg quarters. Season them and bake them, 350 for 40 minutes. Let them cool and deboned them. I've been baking my chicken lately alot lately and I prefer that to browning it in the pot or boiling it.
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