Planning a whole dinner party can sometimes feel favor a gigantic logic puzzle: If we offer this dessert, climate we’ll do that appetizer, however if that human comes, then us won’t offer that, and also on and on! Deciding how much meat to buy per human is all part of the game. How do you number it out?




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even if it is you’re food preparation for four world or 40 people, there’s one easy way to fix this math puzzle.


prior to worrying about how much meat to buy, acquire started by planning her menu. Work-related backwards through looking in ~ what rather you want to serve, how the meat is walk to it is in used, and what sort of appetites girlfriend think your guests will certainly have.


It’s essential to think about the next dishes you plan to serve. Will certainly they it is in something heavier, favor pasta or potatoes, or on the lighter side, like sautéed greens or roasted veggies?


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Next, think about the role meat will certainly play in the meal. Now that the food selection is planned, what duty does meat pat in the meal? Is the the main component of the meal to be served in addition to sides and also a salad, or is it component of a more comprehensive dish, like a ragout or curry? learning the answer to this is an essential in determining simply the right amount that meat to purchase and also prepare.


When Meat Is the Main: When food preparation something prefer steak, roast, chicken, or pork, wherein meat is the main feature that the meal and paired through a few side dishes, us recommend around 1/2 lb (eight ounces) every person, approximately 3/4 (12 ounces) lb for larger appetites and those that love leftovers. When Meat Is just a Part: If the meat is part of a enlarge dish, like pasta or curry, arrangement for 1/4 come 1/3 pound (four to six ounces) per person.


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There’s commonly a little an ext wiggle room in state of variety of servings with a big roast 보다 there is with individually reduced steaks or chicken breasts. If you’re yes, really unsure around how much people will eat, continue to be away indigenous dishes through those separation, personal, instance cuts and go for a recipe that gives an ext leeway because that portioning.


Emma Christensen

Contributor

Emma is a previous editor for The Kitchn and a graduate the the Cambridge school for cooking Arts. She is the writer of True Brews and Brew far better Beer. Check out her website for more cooking stories.