Claire Thompson
When it comes to catering for a large group, it can be challenging to calculate the right amount of food to order or cook. For chicken, the general rule of thumb is to provide 500g (18 oz) of uncooked chicken per person. However, if you are serving fried chicken, you may want to provide three pieces per guest. It is always better to round up when considering the number of guests, and it is good to prepare 10-15% extra food for buffets. You can use recipe and food costing calculators to help you determine the right amount of food to cater. These calculators take into account factors such as the number of guests and the type of event.
| Characteristics | Values |
|---|---|
| Number of people | 120 |
| Chicken per person | 12-18 oz (340-510 g) of cooked chicken |
| Chicken type | Whole chickens or chicken breasts |
| Sides | 4 oz (113 g) of sides per person; include a mix of vegetables, starches, and salad |
| Dessert | 1 slice of cake or pie per person |
| Drinks | 3/4 lb (340 g) of coffee beans per 25 guests or 1-1/2 gallons of milk for 50 guests |
| Extra portions | Add 10-15% extra for buffets or self-serve setups |
| Leftovers | Leftover chicken can be repurposed for soup or to-go portions |
| Portion sizes | Use a catering portions chart or calculator to determine exact amounts |
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What You'll Learn
Plan for 500g of chicken per person
When catering for 120 people, it is important to ensure you have enough food so that your guests do not leave hungry. A general rule of thumb is to order one pound of an entrée for every 3 to 4 people. However, if you plan for 500g of chicken per person, you will need to adjust your calculations accordingly.
Firstly, consider the type of chicken you will be serving. If you are serving chicken breasts, you can estimate around 180-250g of meat per person. This may vary depending on the appetite of your guests, with some sources suggesting 125g to 200g per person. If you are serving chicken thighs, you may need slightly less meat per person, as thighs tend to be smaller than breasts.
If you are serving fried chicken, you can estimate that each guest will consume around three pieces. In this case, for 120 people, you would need 360 pieces of chicken. This equates to around 18-20 whole chickens, or 45-50 chicken thighs.
It is important to remember that these are estimates and the actual amount of chicken you need may vary depending on the sides and appetizers you serve, as well as the appetite of your guests. It is generally recommended to round up when considering the number of guests and add 10-15% extra for buffets or self-serve setups.
By planning for 500g of chicken per person, you can ensure that your guests will have a generous portion and that you will not run out of food. This amount of chicken can be adjusted based on the number of sides and appetizers served, as well as the preferences and appetites of your guests.
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Consider sides and appetisers
When planning catering for 120 people, it's important to consider the quantity and variety of sides and appetisers to accompany the chicken main course. Here are some guidelines and suggestions to help you calculate and choose the right options:
Quantity and Variety:
Offer a variety of sides and appetisers to cater to different tastes and dietary preferences. A good rule of thumb is to provide 2-4 sides per meal. This can include a mix of vegetables, starches, and salads. For appetisers, it is recommended to offer at least four different types, with six to eight pieces per person. So, for 120 people, aim for at least 720 pieces of appetisers in total.
Side Dish Options:
Some side dish options that go well with chicken include:
- Mashed potatoes and gravy
- Rice
- Pasta (e.g., fettuccine alfredo)
- Green beans
- Salads (e.g., carrot salad with pomegranate seeds and dates, side salad)
- Bread rolls with butter
Appetiser Options:
Chicken appetisers are always a crowd-pleaser and can be served in a variety of ways, such as:
- Chicken meatballs: These can be served with dipping sauces like blue cheese or ranch dressing, or with blue cheese polenta on the side.
- Chicken puffs: Bite-sized chicken puffs are a delicious option that your guests will surely enjoy.
- Chicken pita sandwiches: Shredded chicken in pita bread with Moroccan seasonings and a side of carrot salad.
- Chicken wings: A classic appetiser that can be served with a variety of sauces.
- Chicken cordon bleu bites: A unique combination of chicken cordon bleu and stromboli, served with a side of Alfredo or Mornay sauce.
Calculating Portion Sizes:
Remember to consider the serving size for each side dish and appetiser. As a general guideline, plan for 4 ounces of side dishes or appetisers per person. This will ensure that your guests have enough to enjoy without wasting food.
Budget-Friendly Options:
If you're working with a tight budget, consider choosing some less expensive side dishes and appetisers to balance the cost of the main course. For example, you could offer a simple green salad, fruit cups, or waffle potato chips as sides or appetisers.
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Round up to account for big eaters
When catering for 120 people, it is important to ensure you have enough food to satisfy all your guests. One way to do this is to use a catering calculator, which takes the guesswork out of catering. These calculators can be found on catering software websites and are designed to take into account factors such as the number of guests and the type of event.
However, if you are serving chicken, a good rule of thumb is to provide 500g (18 oz) of uncooked chicken per person. This equates to around three pieces of fried chicken per guest. If you are serving chicken legs or drumsticks, two per person is sufficient.
When considering the number of guests, it is always advisable to round up to account for big eaters. For example, if you are expecting 10 or 11 people, make enough food for 13 or 14. Similarly, if you are expecting 15 or 16 people, make enough food for 20. This will ensure that you have enough food, even if some guests have larger appetites.
In addition to chicken, it is typical to serve 2-4 side dishes per meal. Include a mix of vegetables, starches (such as potatoes, rice, or pasta), and a salad. For beverages, plan for 3-4 drinks per person. By rounding up your estimates and providing a variety of side dishes and drinks, you can ensure that all your guests, including big eaters, will be satisfied.
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Use a catering calculator
When planning an event, it's essential to ensure that your guests are well-fed and satisfied. However, calculating catering portions can be challenging, especially for large groups. To make your life easier and reduce waste, using a catering calculator is a convenient option.
A catering calculator is a valuable tool that helps you determine the appropriate amount of food to serve per dish and the total number of dishes needed for your event. It takes into account factors such as the number of guests and the type of event. By using a calculator, you can prevent yourself from under or overestimating the amount of food required. This not only saves you money by reducing waste but also ensures that your guests receive a well-balanced and nutritious meal.
There are various catering calculators available online, such as the ezCater calculator and the Flex Catering software. These calculators cover different types of cuisines and meal types, providing standardized serving sizes that eliminate the guesswork. For example, the ezCater calculator suggests ordering one pound of an entrée for every 3 to 4 people, plus 4 ounces of side dishes or appetizers per person. This rule of thumb helps you quickly estimate the quantities needed for your event.
In addition to the headcount, it's important to consider the cuisine, the type of event, and its duration. For instance, a casual breakfast meeting will require smaller portions than a holiday party or team celebration. The format and energy of the event should also be taken into account when estimating catering quantities. By using a catering calculator, you can fine-tune your order and ensure that your guests' dietary needs and preferences are accommodated.
When planning your catering portions, it's a good idea to include a mix of dishes to appeal to everyone's tastes and dietary restrictions. Consider providing a variety of platters, such as fruit platters, meat and cheese platters, veggie platters, and dips platters. By offering a range of options, you increase the likelihood that your guests will find something they enjoy. Additionally, don't forget to adjust quantities for children or big eaters, as their portion sizes may differ from the standard serving sizes.
In summary, using a catering calculator is a helpful way to streamline your event planning and ensure that your guests are well-fed. It takes the guesswork out of portion sizes, saves you time and money, and provides peace of mind that your event will be a success. So, whether you're a seasoned caterer or a first-time host, using a catering calculator is a wise choice for managing your catering portions effectively.
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Include a mix of chicken pieces
When catering chicken for 120 people, it is essential to offer a variety of chicken pieces to accommodate different preferences and dietary needs. Here are some guidelines to help you include a mix of chicken pieces and ensure you have enough food for your guests:
Plan for One Pound of Chicken Per Person
A good rule of thumb when catering chicken for a large group is to plan for about one pound of whole chicken per person. This allows for a generous serving and ensures that your guests will not go hungry. For 120 people, you would need about 120 pounds of chicken in total.
Offer a Mix of Chicken Breasts, Thighs, and Drums
To make your catering more interesting and appealing, offer a variety of chicken pieces. You can include a mix of chicken breasts, thighs, and drumsticks. Chicken breasts are a popular choice but can dry out easily, especially if fried. Hence, it is a good idea to complement them with darker meats like thighs and drums, which tend to be juicier and more flavourful.
Consider the Type of Chicken Dish
The type of chicken dish you are serving can also impact the quantity and mix of chicken pieces you need. For example, if you are serving fried chicken, you can expect to serve around three pieces per guest. In this case, you would need about 360 pieces of chicken for 120 people. On the other hand, if the chicken is part of a larger spread with other proteins and sides, you can adjust the quantity accordingly.
Account for Big Eaters and Special Dietary Needs
Always remember to account for big eaters and guests with special dietary needs. Some people may require or prefer larger portions, while others may have specific dietary restrictions. It is a good idea to have some extra chicken on hand to accommodate these situations. You can also consider offering vegetarian or vegan options to cater to a wider range of dietary needs.
Prepare the Chicken in Different Ways
To add variety to your catering, you can prepare the chicken in different ways. For example, you could grill, bake, or fry the chicken pieces and offer a selection of sauces or marinades. This ensures that your guests have options and can choose according to their preferences.
By following these guidelines and including a mix of chicken pieces, you can effectively cater to chicken for 120 people. Remember to also plan for sides, desserts, and beverages to create a well-rounded and enjoyable dining experience for your guests.
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Frequently asked questions
You will need approximately 60kg of uncooked chicken or 1.8kg per person. It is recommended to provide 500g of uncooked chicken per person, but you should round up to account for big eaters and to ensure you don't run out of food.
Assuming each chicken weighs 1.5kg, you will need 40 chickens.
You should aim for 150-250g of cooked chicken per person.
It is recommended to provide 2-4 side dishes, drinks, and dessert. You can use a catering calculator to estimate the quantities required for your event.
