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Joan 03/10/15 |
Cooking chicken thighs for 80; would like to bake in a soy/teriyaki sauce and serve with rice, veggies and salad. How do i figure out how much sauce we'll need? |
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ellen 03/13/15 |
You will be using both a marinade and a cooking/serving sauce- because chicken is a high risk item, food safety-wise, you don't use the sauce from the raw chicken on the cooked chicken, and you DISCARD the used marinade- don't save chicken marinade in the freezer. For 80 people's worth you can use about 10 cups marinade and another 10 cups baking glaze/ dipping sauce. Write back if you need recipes. Here is a marinade: If this saves you time, trouble or money, please make a donation, a nickel or dime per guest, to support this site. |