75 Chicken Dinner Recipes (2024)

FAQs

How many meals can I make out of one chicken? ›

You can thaw a chicken by Sunday, cut it up, stick the pieces in the fridge for that week's meals, make your broth with the carcass, and set yourself up for success in the kitchen that week. Here's how I would typically divide a large chicken for multiple meals: 2 lbs of boneless breast and tenders = 2 MEALS.

Whole chickens: If you're grilling up whole birds, budget about a quarter per person. Decent-sized chickens can yield a breast per person for two people, while two others can each get a thigh and drumstick.

Simply add your seasoned chicken to the slow cooker with a bit of chicken broth or water, set it to low heat, and let it cook for about 4-6 hours. Grilling is another tasty option, especially during the summer months.

On average, one whole chicken typically provides enough meat for about four servings. So, for a family of four, you may want to consider raising one chicken per week for a steady supply of fresh, homegrown poultry.

How much chicken do I need to feed 50-60 people (mostly adults but some children)? 20 lbs of raw chicken! Once cooked, 1.5 lbs of raw chicken yields about 1 lb of cooked chicken.

If you're serving larger pieces like breasts or thighs, two pieces per person should be enough. For smaller pieces like wings or drumettes, three to four per person would be appropriate.

For each adult, count on having about 4 to 5 ounces of cooked chicken, 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield about 5 ounces cooked.

Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet. Guests will always eat — and drink — more at night than during the day.

What to cook for 50 guests? ›

To calculate the amount of food needed for 100 people, consider the type of event, the duration, and the time of day. As a general rule, plan for about 1 pound of food per person for a main course, and 4-6 ounces for side dishes. For appetizers and desserts, estimate 4-6 pieces per person.

Legs and thighs are the pieces that take the longest to cook by themselves. Weight: 4 to 8 oz. Cooking time: 10 to 15 minutes per side if grilled; 40 to 50 minutes if roasted or simmered in a liquid.

Chicken is one of the best meats for meal prep because it's inexpensive and lasts for up to four days in the fridge after you've cooked it, so we're here to make sure that when it comes to chicken, your prep is perfect.

USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

A whole 3 to 4-pound chicken will feed 4 to 6 people, depending on ages and appetite. For Cornish game hens, which are very small chickens, count on one small (1.25 pounds) game hen per person or half of a larger (2-pound) game hen.

A leg is a portion. All the white breast meat is easily enough for 4. So one chicken is minimum 6 people. Plenty of veg, potatoes and stuffing will ensure no hunger.

A 5 to 9 pound chicken will serve approximately six to nine people. Chicken Wings: One pound of raw chicken wings will serve approximately 1 ½ people.