Meat, Poultry and Shellfish (bone-in, unshelled)
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
3/4 lb | 9 lb | 18 lb | 36 lb |
Meat, Poultry and Fish (boneless)
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
1/4 lb | 3 lb | 6 lb | 12 lb |
Chicken
Chicken to be used in a Large Group Recipe
Unless you’re grilling, in almost ALL cases, the large group chicken-choice should be boneless, skinlessthighs. Why is that you ask? Well, let me tell you:
1. Chicken thighs are more tasty than breasts. They have more of that chicken flavor you’re after.
2. Chicken thighs are much less likely to dry out during cooking than breasts.
3.Boneless, skinless thighs are the way to go. Period. They are WAY easier to cook and WAY easier to prepare than bone-in, skin-on thighs. They can be beautifully poached in chicken broth, (as I do in myfabulous chicken salad for a crowd). And this is a HUGE deal. Your alternative to poaching the boneless, skinless thighs is to pan-sauté skin-onchicken on the stove top or bake skin-on chickenin the oven. Neither isgood. Don’tEVEN think about processing150 skin-on chicken pieceson astovetop as it leads to: unsightly and painful grease splatter burns on your wrists, grease splatter in a 4 foot radius of your range top, and more chicken fat renderings than you know what to do with. Just sayin. It’s very messy, and you have to process the chicken after baking. Don’t. Do. It.
Instead, of subjecting yourself (and your happy marriage) to this folly, poachyour chicken instead! I’ll choose boneless, skinless thighs poachedhands-down anytime.
Costco typically have 5 and 8 pound pouches. Sam’s has a 6 pound pouch.They are frozen individually (very handy) and prettymuch trimmed of excess fat (another HUGE time saver when cooking for a crowd). Or you can buy it in case quantities. If your chicken is a component of a recipe, plan on 3 to 4 ounces of chicken per serving. Large quantities of boneless, skinless chicken thighs are very oftenNOTavailable at your local supermarket.
If you followAlohaDreamsyou know I use boneless, skinless chicken thighs a LOT! They also work GREAT in the slow cooker. Here’s a secret,you generally don’t need tothaw yourchicken before puttingit in the crockpot.
By the way – This is how much refrigerator or freezer space you’ll need for 245 chicken thighs. Just sayin…
Chicken on the Grill
Grilling chicken? Choose thighs! (Noticing a theme here?) For all the reasons itemized above, thighs are your best choice. Except if you’re grilling, you’ll want bone-in, skin-on thighs. However, let me pass on a HARD WON word of large group chicken grilling caution. If you exceed more than about 30 thighs on a medium size grill, you are very likely to experience a grill fire. Not fun. Especially not fun in the middle of a Princess-theme Girls Camp.
MyHuli Huli chicken for a Crowd(a HUGE hit at our last luau for 170 friends and neighbors) is a great choice for a large group. It’s easy and everyone loves it! Another great recipe for a crowd is my Roasted Chicken for a Crowd in Mushroom Cream Sauce(coming soon) was another HUGE hit at our last Fabulous Christmas Feast for 80. By the way, these are both delicious meals for your family and the recipes include family size quantities as well.
Chicken Breasts – if you want a more delicate, subtle chicken option
There are occasions where I do like chicken breast better. For example, in my smaller size chicken salad recipe or in my sautéed chicken breast recipes. However, if you are planning ona whole chicken breast per person, you will have too much. A serving of chicken is 3-4 ounces, about the size of a deck of playing cardsorthe palm of your hand. Depending on your source, some chicken breasts are twice or even three times the size of a recommended serving. Just cut them on the diagonal into 2 or 3 (3 ounce) servings.
Chicken refrigerator shelf life
- Raw chicken can be kept in the refrigerator for 1 to 2 days in the original package. Cooked chicken will keep 2 –3 days in the refrigerator.
- To maximize the shelf life in the refrigerator, don’t open the original packaging until ready to use.
- Do notleave your raw chicken unrefrigerated more than 2 hours. If you have raw chicken that has set out more than 2 hours –discard it!
Chicken freezer shelf life
- Raw or cooked chicken will keep up to 4months in the freezer. Although it’s not a safety concern, after 4 months, depending on packaging, the quality of the frozen chicken begins to degrade.
- To maximize the shelf life in the freezer, wrap the original packaging in another layer of freezer paper, plastic wrap or heavy duty aluminum foil and store in large heavy-duty freezer bags.
- Plan on time to thaw in the refrigerator. Raw chicken that has been defrosted in the refrigerator (which is the best way todo it) can be kept for1 to 2 daysin the refrigerator before cooking.
- Raw chicken that was thawed in the microwave or in cold water should be cooked immediately.
Ground Beef
Hamburger
A quarter pound burger (4 ounces) is a bitlarger than the recommended 3 ounce serving size. And sometimesrestaurant burgers are even 1/3 to 1/2pound (5 1/3 ounces to 8 ounces).
You should plan on 3 ounces per person if you’re incorporating it with other ingredientsor making smaller hamburgers. I would plan on 4 ounces (think a Quarter Pounder burger) for a more substantial burger.
If you are purchasing hamburger in large quantities, it will come in a tube-like package called a chub. The image above is a 10 pound chub. See below for hamburger serving sizes.
Sizes Available
- 1 pound – 4 (4 ounce) to 5 (3 ounce) servings
- 2 pounds – 8 (4 ounce) to 10(3 ounce) servings
- 3 pounds – 16 (4 ounce) to 20(3 ounce) servings
- 5pounds – 24(4 ounce) to 30(3 ounce) servings
- 10 pounds (chub) –48 (4 ounce) to 60(3 ounce) servings
Hamburger Refrigerator Shelf Life
- Up to 3-4days in the unopened chub packaging
Hamburger Freezer Shelf Life
- Up to 6 months; no need to re-wrap if freezing in unopened chub packaging. Plan to thaw overnight.
SOURCE: American Meat Institute
Sandwich
Meat Cold Cuts
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
2 1/2 oz | 2 lb | 4 lb | 8 lb |
Cheese Slices
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
1 oz | 1 lb | 2 lb | 4 lb |
Rolls
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
1 1/2 rolls | 2 doz | 3 doz | 6 doz |
Potatoes & Onions
It’s hard to order potatoes by the pound not knowing how many potatoes you’re getting. This 10 pound bag of potatoes from Sam’s Club:
Side Dishes
Chicken Salad (main dish)
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
1 cups | 3 qt | 1 1/2 gal | 3 gal |
Chicken Salad (side dish)
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
1/2 cup | 1 1/2 qt | 3 qt | 1 1/2 gal |
Potato Salad, Baked Beans or Coleslaw
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
1/2 cup | 1 1/2 qt | 3 qt | 1 1/2 gal |
Fruit
FRUIT | SIZE | APPROXIMATE YIELD | APPROXIMATE SERVINGS |
---|---|---|---|
Cantaloupe | 3lb | 25(1″) chunks or balls | 9 |
Honeydew | 6lb | 36 chunks | 9 |
Grapes (seedless) | 1 lb | 12 – 15 clusters | 6 – 8 |
Pineapple | 3-4 lb | 40 chunks | 10 |
Strawberries (large) | 1 lb | 20 – 25 berries | 5 – 6 |
Watermelon | 4 lb | 36 chunks |
FRUIT QUANTITIES NEEDED TO SERVE: | 10 | 25 | 100 |
---|---|---|---|
Cantaloupe – 5 to 6 (1″ chunks) | 1 | 2 | 10 |
Honeydew– 5 to 6 (1″ chunks) | 2 | 5 | 10 |
Grapes (seedless) | x | xxx | xxx |
Pineapple– 5 to 6 (1″ chunks) | xx | xxx | xxx |
Strawberries (large)–3 berries, halved | x Pints | xx Pints | xxx flats |
Watermelon (large) – 1/4 slice serving (see picture below) | 1 | 1 | 3 |
Watermelon – large
Cut into 8 slices. Cut each slice into 4 quarters to serve 32.
Cover cut watermelon with plastic film and store for up to 3 days in fridge.
Grapes
Grapes – 1cup serving of grapes is 16 grapes.
Strawberries
Sides
Potato Salad, Chicken Salad, Baked Beans or Coleslaw
The 5 pound container of Potato Salad or this 5 pound container of Baked Beans above typically serves 20 people (4 ounce servings)
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
1/2 cup (4 ounces) (Double to 1 cup if main dish) | 1 1/2 qt | 3 qt | 1 1/2 gal |
Crackers
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
4 crackers | 8 oz | 1 lb | 2 lb |
Desserts
Bars & Cakes
The answer to the question, “How Many People Does A Sheet Cake Feed?” actually lies in the answers to two other questions:
- How big is the sheet cake?
- What size servings will you offer?
In the U.S. there are two“typical” sizes of sheet cake pans.
- Homemade Sheet Cake, 9″ x 13″, serves 13-28
Cut 3 x 6 (roughy 2″ x 3″ pieces) = 18 servings. This is a typical serving size.
Cut3 x 7 (roughly 2″ x 3″ pieces) = 21 servings
Cut4 x 6 (roughly 2″ x 2″ pieces) = 24 servings
- Half Sheet Pan (Church size)Sheet Cake, 13″ x 18″, serves
Cut4 x 6 (roughly 3″ x 3″ pieces) = 24 servings
Cut6 x 9 (roughly 2″ x 2″ pieces) = 54 servings
SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
8″ layer cake cut in 2″ wedge = 12 servings | 1 cake | 2 cakes | 4cakes |
10″ layer cake cut in 2″ wedge = 16 servings |
Ice Cream
Here’s everything you need to know to serve ice cream to a large group
Refreshments
Nacho Cheese Sauce
How much nachos your guests eat will depend on a lot of factors, such as:
- Percentage of your guests who are men, young men or boys (or me)
- Amount of other food you have
- Temperature (if it’s hot they will eat less)
- A typical serving size of queso dip is 3tablespoons (2 1/4 ounces of queso), which isabout 1/4 cup or 1 ladle-full.
- Even heated, the sauce straight out of the can is far to thick to eat, let alone serve, effectively. You’ll need to thina (6 pound, a 11 ounce can)can of thesauce down with 3 cups (24 ounces) of water.
- 1 (6 pounds, 11 ounces) can of cheese sauce plus 24ounces of water hasa total weight of 8pounds 3ounces – andserves50 – 60 people.
- On average if you’re feeding 100 people for dance or party,you only need 2 (6 pounds, 11 ounces) cans of cheese sauce each thinned with24ounces of water. The most I’d get is 3.
Chips
- A typical serving size is 1 ounce.
- On average if you’re feeding 100 people for dance or party, get4 (28 ounce) bags of chips.
CHIPS SERVING SIZE | 24SERVINGS | 100SERVINGS | 150SERVINGS | 250SERVINGS |
---|---|---|---|---|
1 ounce (7-8 chips) | 1(28 ounce) bag | 4 (28 ounce) bags | 6 (28 ounce) bags | 9(28 ounce)bags |
Dip
DIP SERVING SIZE | 12 SERVINGS | 24 SERVINGS | 48 SERVINGS |
---|---|---|---|
2 Tbsp | 1 1/2 cups | 3 cups | 1 1/2 qt |
As an experienced culinary enthusiast with a deep understanding of food preparation and large-scale cooking, I can provide valuable insights into the concepts discussed in the article about serving sizes for meat, poultry, and other related items. My expertise in meal planning and execution is evident in the practical advice and tips provided in the article.
Let's delve into the key concepts covered in the article:
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Meat, Poultry, and Shellfish Serving Sizes:
- The article provides serving size recommendations for bone-in, unshelled meat, poultry, and shellfish based on the number of servings (12, 24, or 48 servings) and the corresponding weight (3/4 lb, 9 lb, 18 lb, 36 lb).
- It distinguishes between bone-in and boneless chicken, emphasizing the preference for boneless, skinless thighs in large group recipes due to their enhanced flavor and resistance to drying out during cooking.
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Chicken Preparation Tips:
- The article advocates for poaching boneless, skinless chicken thighs as a preferred cooking method for large groups, highlighting the convenience and reduced mess compared to pan-sautéing or baking skin-on chicken.
- It recommends purchasing frozen, individually packed boneless, skinless chicken thighs from stores like Costco or Sam's Club for efficiency and time savings.
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Chicken Thighs in Slow Cooker:
- A noteworthy tip is shared about the convenience of using boneless, skinless chicken thighs in a slow cooker, eliminating the need to thaw the chicken before cooking.
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Grilling Chicken:
- For grilling, the article recommends bone-in, skin-on chicken thighs, but it warns against exceeding a certain quantity on the grill to avoid the risk of a fire. Specific recipes, like Huli Huli chicken for a crowd, are suggested for successful large group grilling.
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Chicken Breasts:
- Chicken breast is recommended for a more delicate and subtle chicken option, suitable for smaller-sized recipes like chicken salad. The article advises against planning a whole chicken breast per person, suggesting a serving size of 3-4 ounces.
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Chicken Shelf Life:
- The article provides information on the refrigerator and freezer shelf life of raw and cooked chicken, emphasizing the importance of proper storage and handling to ensure food safety.
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Ground Beef (Hamburger) Serving Sizes and Storage:
- Serving size recommendations for hamburger are provided based on various quantities, along with details on refrigerator and freezer shelf life.
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Sandwich Meat, Cheese Slices, and Rolls:
- The article offers serving size recommendations for sandwich meat, cheese slices, and rolls based on the number of servings (12, 24, or 48).
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Potatoes, Onions, and Side Dishes:
- The article briefly mentions ordering potatoes by the pound and provides serving size recommendations for side dishes like potato salad, baked beans, and coleslaw.
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Fruit and Desserts:
- The article provides information on serving sizes for fruits, including cantaloupe, honeydew, grapes, pineapple, strawberries, and watermelon. Additionally, serving size recommendations for desserts like sheet cakes and ice cream are included.
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Refreshments (Nacho Cheese Sauce, Chips, and Dip):
- Tips on serving nacho cheese sauce, chips, and dip for large groups are provided, including serving size recommendations and practical advice on thinning cheese sauce.
In conclusion, the article demonstrates a comprehensive understanding of meal planning for large groups, offering practical tips and serving size recommendations for various food items. The inclusion of specific recipes and considerations for different cooking methods adds depth to the expertise conveyed in the article.