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Cook Talk

Chicken in a cream of chicken soup sauce
Karen
06/13/14
I am wondering how many pieces of chicken (legs and thighs....maybe a few breasts) I can put in my 18 qt roaster? Would 50-55 be too many? I plan to brown them abit first, then pour the soup and maybe some onions over the top. How long would I roast them and at what temperature? I am very stressed out about this.
Karen
06/13/14
I will be feeding 75 people and will serve beef tenderloins, potatoes, green beans and salad. I think if I have 100 pieces of chicken I should be fine. I am just not sure if I can put 50+ pieces in an 18 qt electric roaster. I have two roasters, so was thinking of 50 or so in each. Will that work?
Karen
06/14/14
Guess I'm not really sure this works, but I didn't get any response.
Karen
06/14/14
All I want to know is if I can put 55 pieces of chicken (thighs and legs) into an 18qt electric roaster....pour sauce over and successfully cook that!!!!!
ellen
06/14/14
Karen, pay attention to your attitude, this is a one woman operation by somebody who has a full time other job, and there is no charge for posting; sometimes it takes a day or three to get through all the inquiries, especially when there is a heavy load, as there is now. Of the 40 inquiries I am doing today, more than half are full menus!

As discussed several places on this site, you can do about 20 pounds of meat in one roaster, so the number of pieces depends on the weight of the pieces.

Preheat the roast 20 minutes to the same temp you would use in the oven. Start checking for doneness at 3/4 the time it would take in the oven, and turn down to 180 to hold when it is just about done.

Be aware that over 1/2 the people will choose tenderloin and you need no more that 75 pieces for 75 people.

Karen
06/14/14
Thank you and sorry. I'm feeling abit stressed about this chicken........wondering how long to cook it, etc. if dinner is at 5:30..... I should start it 2 hours ahead or just cook it for an hour.
Karen
06/14/14
I'm doing 4......5# tenderloins for 75 plus the chicken. Will that be enough tenderloin do you think?
ellen
06/15/14
Thanks. I would start it by 4 if your dinner is 5:30, 3:30 would be OK if everything is cold. Just turn to 180 as soon as just done. I might even put dark meat in one, start that one early and the white meat at 4 to try and avoid drying it out.

20 pounds tenderloin is cutting it close for 75 people, I would usually do 30 with the chicken, so be sure someone stands there to cut and serve, and be sure it stands at least 20 minutes at room temp before carving.

Karen
06/16/14
The tenderloins will be sliced and placed in individual platters on the tables and the chicken in bowls...as well as the other foods......sorta home style like. Do you think 28 pounds of tenderloin would do? I just checked and each ones weighs in at around a little over 7 pounds each at Costco. 4 be OK you think?
ellen
06/16/14
If people are passing at tables, they are more polite than on a buffet- you should be OK, if it is not teens or a football team.
ellen
06/16/14
Slice thin!
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