Jake Harper
When preparing chicken for a group of people, it is important to consider the amount of protein per person and round up to ensure there is enough food for everyone. For a group of 10–11 people, it is recommended to prepare around 3 kg of chicken, which equates to about 1/4 kilo per person. For a group of 20 people, you would need to double that amount, resulting in a total of 6 kg of chicken. However, if you are serving young people or college kids, it might be a good idea to prepare even more, as they tend to eat a lot. In that case, you might want to prepare enough chicken for 25-30 people, which would be 7.5-9 kg of chicken.
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What You'll Learn
Aim for 1/4 kilo of chicken per person
When cooking chicken for a group, it's essential to ensure you have enough food for everyone, especially if you're catering to young people, who can eat a lot. A good rule of thumb is to prepare around 1/4 kilo of chicken per person, which equates to about 150-250g of cooked meat per person. This allowance may be on the lower side if you're serving bone-in chicken, so it's worth keeping that in mind when planning your portions.
For a group of 20 people, you'd need approximately 5 kilos of raw chicken. If you're buying whole chickens, five should be enough, but it's always good to have a little extra, especially if your guests are particularly hungry or picky about the parts they eat.
When serving chicken, it's a good idea to provide a variety of pieces, such as breasts, thighs, and drumsticks. This way, your guests can choose their preferred parts and ensure everyone has a mix of light and dark meat. Remember that the weight of the bones and cartilage will impact the overall meat yield, so plan accordingly.
In addition to the chicken, consider offering sides such as salad, soup, vegetables, and starches. These accompaniments will help round out the meal and ensure your guests are satisfied. It's always better to have a little extra food than to run out, so don't be afraid to round up your estimates when planning for a large group.
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Get four whole chickens
When cooking chicken for 20 people, it is recommended to have about a quarter kilo of chicken per person. This equates to 5kg of chicken in total.
Whole chickens are about half bone and half meat, with bone and cartilage accounting for about a third of the chicken's weight. The amount of meat you get from a whole chicken depends on how much fat the chicken has and whether you are happy to eat the skin. A whole chicken will yield around 500g of meat, or 600g if you include the skin.
Therefore, if you get four whole chickens for your group of 20 people, you will have more than enough meat, with some estimates suggesting that three whole chickens would be sufficient. However, getting four chickens will allow for seconds and leftovers, which is always a good idea when catering for a large group, especially if they are young people who can eat a lot.
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Consider sides and snacks
When planning a meal for 20 people, it is important to consider the sides and snacks you will be serving alongside the chicken. Sides and snacks can help to bulk up the meal, ensuring that your guests are satisfied and full. They can also be a great way to add variety and cater to different dietary preferences or restrictions. Here are some tips and suggestions for sides and snacks to accompany your chicken dish:
Firstly, it is recommended to offer a variety of vegetable-based sides. Roasted or steamed vegetables, such as broccoli, carrots, or asparagus, can be a healthy and colourful addition to the plate. Salad is also a great option, especially if you want to keep things light and fresh. If you're serving a smaller portion of chicken, consider offering a heartier side, such as cheesy potatoes or lasagna, to ensure your guests are well fed.
Grains and starches are also important considerations. Rice, quinoa, or bread can help to fill out the meal and satisfy heartier appetites. If you're serving a larger group, consider making a large batch of pasta or fried rice, which can be easily scaled up and adapted to different tastes.
In terms of snacks, you can offer a variety of options before or after the meal. If you're serving chicken wings as an appetizer, you may want to provide some lighter snacks, such as vegetables and dip or a charcuterie board. For after the meal, consider offering some sweet treats, such as cookies or fruit. Leftover chicken can also be used to create snacks for your guests to enjoy later, such as chicken sandwiches or soup.
When planning your sides and snacks, it's important to consider the preferences and dietary needs of your guests. Be sure to offer a variety of options to accommodate any allergies, intolerances, or dietary restrictions. It's always better to have too much food than too little, so err on the side of generosity when planning your portions.
Lastly, don't be afraid to get creative with your sides and snacks. You can experiment with different flavours and ingredients to make your meal unique and memorable. By offering a well-rounded selection of sides and snacks, you can ensure that your guests will leave happy and satisfied.
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Round up to account for hungry guests
When preparing chicken for 20 people, it is generally recommended to allow for around 1/4 kilo of chicken per person, which would mean buying 5 kilos of chicken in total. However, this may not be enough if your guests are particularly hungry or if you want to ensure ample leftovers.
To round up and account for hungry guests, you could consider increasing the amount of chicken to 6 or even 7 kilos. This would allow for a more generous serving of 1/3 kilo to 1/2 kilo per person. It's always better to have too much food than too little, and your guests can always take leftovers home with them.
If you're concerned about the cost of purchasing extra chicken, you could consider buying cheaper cuts like chicken legs or drumsticks. These are usually much more affordable and can be adapted to various recipes. They're also less likely to dry out compared to chicken breast.
Additionally, you can make the most of the chicken by serving it with filling side dishes such as rice, salad, soup, vegetables, or bread. This will help to stretch the meal and ensure that even your hungriest guests are satisfied. Keep in mind that the time of day and the age range of your guests will also impact how much food they consume. For example, teenagers may have larger appetites than senior citizens.
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Plan for leftovers
When cooking chicken for 20 people, it is recommended to buy 5-6 oz of chicken per person, which amounts to about 4-5 kg in total. However, if you are cooking for young people or expect your guests to be particularly hungry, it is better to round up and buy 6-7 kg of chicken.
Now, if you have bought 6-7 kg of chicken for 20 people, you are likely to have leftovers. Here are some tips and recipes to make the most of your leftover chicken:
Plan portions in advance
Before cooking the chicken, plan how much chicken each person is expected to eat. If you are serving other main dishes, your guests might eat less chicken than if it were the only source of protein. You could also consider your guests' ages and how hungry they are likely to be.
Store leftovers properly
Make sure to store any leftover chicken in airtight containers in the fridge as soon as possible after cooking. Proper storage will help keep the chicken fresh and edible for longer.
Repurpose leftovers
Leftover chicken can be repurposed into a variety of dishes, such as sandwiches, salads, soups, pizzas, enchiladas, or croquettes. Get creative and experiment with different cuisines and seasonings to give your leftovers a fresh twist.
Freeze for later
If you don't plan on eating the leftovers immediately, consider freezing them. Frozen cooked chicken can be stored for up to 2-3 months and can be easily reheated for a quick and convenient meal.
Some specific leftover chicken recipes:
- Chicken Enchiladas: Layer tortillas stuffed with leftover chicken, cream cheese, and spices in a baking pan. Pour over a quick enchilada sauce and add vegetables like peppers or corn if desired.
- Chicken Sandwiches: Combine leftover chicken with a homemade or store-bought BBQ sauce and serve on buns with a side of corn.
- Chicken Croquettes: Mix leftover chicken with bread crumbs, eggs, sautéed onion, parsley, and seasoning. Form the mixture into small patties and fry until golden brown and crispy.
- Chicken Noodle Casserole: Assemble a casserole with cooked chicken, noodles, and roasted vegetables. It can be refrigerated for up to three days before heating and serving.
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Frequently asked questions
You will need around 5 kg of chicken for 20 people, or around 1/4 kilo per person.
It is always better to round up when estimating the amount of food per person, especially when serving young people, as you don't want to run out of food.
In addition to considering the number of people, think about the type of clientele and the other foods being served. For example, if serving salad, soup, veggies, and a starch, 5-6 oz of meat per person is ideal. However, if serving mostly meat with some sides, you may need more like 1/2-3/4 pounds per person.
