Number of Servings
I'm having a dinner party this weekend and am wondering If I will have enough food. There will be 15 people in total. I'm making the mains and others are bringing appies/dessert.
Will the following be enough:
- 2 roast chickens (4 pounds each)
- wok full of fried rice
- roast yams
- roast broccoli/cauliflower
- big salad
- one 15x10" tray of veggie moussaka
The moussaka/chicken will be the mains.
What are your thoughts?
Two chickens will make 16 pieces or 18 if you cut the breasts in half. Considering that that includes wings and legs, two is probably skimpy. I'll let others weigh in on the rest.
I agree that 2 chickens might be a bit skimpy. Some people will consider the moussaka a side dish since it's vegetarian, and might eat 2 pieces of chicken. You don't specify how much of the sides you're making but you should be fine there.
To make it easier, why not roast chicken parts instead of whole chickens? That way you can have more of the "substantial" parts (ie thighs and breasts) and less of the less substantial, like wings and drumsticks. And, no carving to worry about before serving.
Yams, at least one four to five ounce potato per person, broccoli about 3 lbs..
What do you include in your big salad?
Appy's....what kind and how many?
Are there any vegetarians?
yield on a whole chicken is about 75- 80%, so a 4 pound bird will give about 3 pounds of meat, times 2 birds that is 6 pounds. with 15 people that gives only 4 oz per person. as a host i would not consider that enough, even with all the sides. unless you're expecting lots of vegetarians?
75% is the industry standard on bone in meat, although of course your yield may vary.
Me, I don't serve the dark meat at all, we don't like it. So you'd have to know your audience. I do use it, but it goes in the stock pot, or a casserole. My yield for dinner portions is probably 25%!
Thank you all for the suggestions.
We are all students, so I have to keep the cost down. A portion of us are environmentalists/vegetarians. More people (including myself) would eat ethical meat, but I can't afford it now. Hence the vegetarian Moussaka.
- Whole chicken was on sale for a very good price, cheaper than parts. I'll roast the two and get some more pieces (at least another 10?)
- Not sure on the salad yet. Will make sure it is hearty (nuts, some sort of goat cheese)
- Not sure on the appies. I trust my guests will figure it out. Usually this works out with our events.
- I'll add some lentils to the moussaka instead of mince to make it heartier.
Not much meat on wings or back. With economizing a concern, I would absolutely take the birds apart. Freeze livers separately and make liver with onions or chopped liver when you have enough. The necks, gizzards, hearts, backbones, and wings can be used to make stock, with the addition of any cooked bones that haven't been gnawed on. It costs very little for carrot, onion, celery, and a starch to create an additional meal of soup to accompany sandwiches or good bread and butter. And it's easier and neater to roast the chicken in parts. Google the sheet pan roasted chicken and vegetables from the ATK/CI/CC people. Roasting them on the same pan adds flavor to both the chicken and the vegetables (they use potato, scallion, carrot, and Brussels sprouts but I do potato/sweet potato, carrot, turnip, winter squash, and sometimes apple and/or plantain). And it only takes 40 minutes. You'd have to do more than one pan, and rewarm everything before serving.