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Oct 25, 2008 03:26 PM


I'm looking for a different,deliscius chicken recipe for a birthday party for 80 .On a strict budget so going with chicken,any ideas? Will also be serving a rice dish, green beans,and homemade yeast rolls,cake and ice cream.
Thanks in advance

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  1. Here's a site with many recipes for large-scale feeding. Go to the bottom and click on the main index for other ideas, including much stuff to buy.

    1. I'm a Personal Chef, and often end up doing dinner parties on a budget. Buy Thighs, not breasts. If you know how to bone them out, great; otherwise buy boneless/skinless. You'll need at least 70 thighs. Shop Costco or Sam's unless a local megamart has a special deal. Bake them, covered, on cookie/baking sheets, for ease of prep and keeping them moist

      You haven't mentioned cuisine, so I'll give you some ideas. If you have to serve rice, do it elegant, with frozen peas added in the last 10 minutes of cookig; or get the Vigo Yellow rice, or from a bulk store get a "Country Rice Blend".

      * Marinate and baste in Greek salad dressing.
      * Marinate and baste in cheap jug Salsa for a Southwestern theme, change the green beans to black beans & corn
      * Marinate and baste in Cream of Celery (not mushroom) soup
      * Sprinkle heavily with Garam Masala spice blend for "Tandoori" chicken
      * Marinate and baste with Lime Juice for "Tropical Chicken"

      Check out the Kerns Brand fruit nectars - I'll bet you can think of a dozen other things to do with them as marinades. Use a fruit marinade and dust the chicken with Chile powder and hotter spices while cooking.

      1. You could do a baked 'Coq Au Vin' in the large heavy foil cateriung pans (1/2 sheet size) 2 or 3 ought to do it. I've made it this way for about 25 servings.

        Use the boneless and skinless thighs or drumsticks--I just paid 2.49# at Costco. Place them on heavy weight 1/2 sheet pans and roast at 325 till nicely browned and 'caramelized'. Remove chicken from sheets to one of the catering roasting/serving pans, and deglaze the baking sheets with some water or broth, stirring to loosen the yummy sticky bits. Pour this over the chicken parts in the roasting pan and refrigerate.

        Wipe one of the sheet pans and cut up 6-8 large onions in quarters, then 8ths. Place on the pan with a whole head of garlic which has been cut across the middle. Drizzle lightly with olive oil, and toss the veggies to coat. Return sheet to oven at 375 and roast till golden, and transluscent. Squeeze garlic from skins (discard skins) and divide the veggies betweenthe pans, and place the chicken and pour broth on top.

        Prepare additional veggies: 3 # mushrooms cut into quarters, 5 # carrots, 1/2" dice or slice. Add 1 1/2# sweet Italian sausage or bacon, cooked and crumbled, Mix and distribute evenly between the pans. To each pan add 1 qt stock canned or homemade or made from a concentrate (Trader Joe's brand is excellent) and 1cup medium dry white or red wine. Season each pan with about 1/2 tsp S&P, and 1 tsp thyme and marjoram. Cover with foil and bake about 35 minutes till the veggies and chicken are quite tender.

        To thicken the pan juices, melt 1/2 c margarine or butter in a small pan. Add an equal amount of flour and mix well. Stir about 1 to 2 cups of pan juices into the mix and whisk well. Add some of this back to each pan and stir to thicken juices enough to ladle.

        This can be cooked ahead if you have room to store it, and it reheats well.