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Advice on a Chicken Bog

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I'm cooking a chicken bog for my masonic lodge. Does anyone have any advice on cooking one large enough for 50-75 people. I've got a recipe so I know how much of everything to use but I'm worried about the unexpected. Any advice would be greatly appreciated.

Thanks in advance.

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  1. We made the Lee Brothers Southern Cookbook version and it was delicious. One suggestion they make: let it "cure" in the fridge for 24 hours so the flavors come together. Spoon the fat off before reheating.