Do I have enough meat?
Katey Wright
10/09/08 		I will be feeding @160 people a barbeque lunch on Saturday. I have 24 slabs of ribs (2.5 lbs each), 34 split chicken breasts, and 63 lbs combined chicken thighs and legs. Is this enough meat to accomodate? There are about 6 side items as well, and a dessert table.
ellen
10/09/08 		This is not any extra, but with the sides will be sufficient if YOU serve the meat and limit the ribs. If it is self serve, you need at least 85 pounds of ribs.
Nita
10/13/08 		How much pre-cooked pit ham do I need to feed 125 adults?
ellen
10/13/08 		If it is the only meat and you want self-serve party size portions, 2 pounds for each 5 people.
Mary N
10/25/08 		chicken & mushroom pie
I. want to make chicken & mushroom pies for an old people's lunch. Can you please help . how much chicken will I need & mushrooms
36 people. Thank you for your time.
ellen
10/25/08 		It takes 1 pound whole raw chicken to make 1 cup boneless, skinless meat. If you want to make them meaty, allow 1 cup for each 3 persons.

Here is a note about chicken pot pie I wrote to another reader which may help you:

To serve 100 you need 12 9x13 dishes of pie.

Each dish requires crust from a 2 pie recipe to do just the top (I do NOT do bottom crusts- too soggy).

Each pie require 2 pounds (4 cups) cooked chicken or turkey meat.

Each pie requires 1 large bag of mixed vegetables (carrots, peas, corn,
short-cut green beans), NOT pre cooked.

1 cup diced potato, or part potato, part celery, is optional- finely chunked, simmered for a few moments, but NOT cooked done. Use if you have more people than money, or heavy eaters.

Each pie requires about 2, up to 3, cups of chicken gravy. Make this using a good chicken broth, like Swanson's, not bouillon cubes. Saute a very finely chopped half onion in butter or chicken fat, add 4 tablespoons flour and cook barely golden, keep stirring, gently stir in 2-3 cups broth. Stir like mad, cook till thickened. If it gets lumpy, use the blender, be merciless. You can
use part milk if you like a creamier gravy.

Grease/butter the pan, mix the chicken, veggies, and gravy, a bit of salt and
pepper if you wish, and a pinch of celery seed.. This is where you decide whether you need more gravy. Put mixture in the pan. Top with the crust, sealing the edges.

Refrigerate or put in the PREHEATED oven at 425 for 45-65 minutes. If the edges get a bit brown, protect them with foil.

Let sit 10 minutes before serving. Hope this will help.