Large quantity chicken recipes are some of the most requested
items on Chef-menus.com. Arguably, chicken is the most popular, most
inexpensive and most easily prepared protein.
If you are cooking for a crowd, chicken is ideal for all the same reasons!
Here are the best of the best large-quantity chicken recipes for a crowd plus tips on cooking and serving this popular meat to a large number of guests. Don't miss the large-quantity seasoning mixes for chicken.
This large-quantity chicken recipe serves 50. Boneless,
skinless chicken breasts can be a quick, easy and versatile entree for
serving large crowds. This low and slow cooking method delivers marvelously tender and moist chicken breasts.
50 skinless boneless chicken breasts (app. 16-18 pounds) or equal weight of breast tenderloins
1/2 cup olive or vegetable oil
Basic Seasoning Mix (see below)
3 sticks unsalted butter, sliced into thin pats
6 cups low-sodium chicken broth or stock
Preheat oven to 325°F. Rub a thin layer of olive oil onto the chicken breasts. This will keep the meat moist and help the rub stay on the meat. Cover each chicken breast with an even layer of the rub. Place chicken pieces into deep baking dishes. Place butter pats between chicken pieces and along sides of dish. Pour chicken broth into the baking dishes. Try not to get broth on the chicken.
Bake uncovered but baste periodically to keep the chicken moist. Cook until the internal temperature reaches 160°F, about 40-60 minutes.
Remove from oven, cover with foil and let rest for 5 minutes or until the internal temperature rises to 165°F.
The powdered milk in this recipe keeps the chicken moist and helps with browning. Serves about 1 piece of chicken per person. Double ingredients to serve 100 or to serve 2 pieces of chicken for 50 guests
25 pounds bone-in chicken pieces
1 pound butter or margarine, melted
1 lb all-purpose flour
8 oz nonfat dry milk
1 1/2 tablespoons poultry seasoning
1 1/2 teaspoons paprika
1 1/2 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
Preheat oven to 350°F
Place chicken pieces in large bowl. Drizzle melted butter over chicken. Toss well to coat. In a separate bowl, combine flour, dry milk and seasonings. Mix well to combine.
Coat buttered chicken with seasoned flour. Arrange approximately 25 pieces of chicken each on 3 parchment-lined sheet pans (18" x 26" x 1"). Do not crowd
Bake approximately 1 hour or until chicken is browned and tender and internal temperature of breast meat reaches 165°F and thighs reach 175-180°F.
Double ingredients to serve 100 or to serve 2 pieces of chicken for 50 guests. If desired, lightly pound chicken breasts to an even thickness for even cooking and easier serving.
1 pound flour
1 ounce table salt
1/2 teaspoon black pepper
3/4 cup grated Parmesan cheese
1 quart whole milk
8 ounces melted butter or margarine
1/4 cup lemon juice
25 pounds bone-in chicken pieces
Combine flour, salt, pepper, and cheese in a large bowl. Combine eggs and milk in a large shallow dish. Combine melted butter and lemon juice in a bowl.
Dredge chicken pieces in flour mixture, then dip in egg mixture then back into flour mixture. Shake off excess. Arrange chicken on greased or parchment paper lined baking sheets. Drizzle lemon butter over chicken. Bake at 325°F for 1 hour.
Enough to serve 2 6" tortillas each. Double ingredients to serve 100. You can prepare and serve onions and peppers separately for
1/4 cup vegetable oil
10 pounds boneless, skinless chicken breast, cut into strips
1/2 cup minced garlic
1 tablespoon dried oregano
2 teaspoons white or brown sugar
2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sweet paprika
3 cups low-sodium chicken broth
1 1/2 tablespoons salt
1 tablespoon black pepper
1 teaspoon red pepper flakes
2 pounds sweet onions, sliced (about 5 cups in total)
2 1/2 pounds sweet bell peppers, any combination of green, red and yellow, cut in 1-inch long strips
1/2 cup lime juice
1/2 cup finely chopped cilantro leaves
50 10-inch or 100 6-inch flour tortillas
In a large skillet or dutch oven heat oil to 350°F. Cooking in batches, add chicken slices and garlic and cook until chicken begins to brown. Add seasonings and stir to coat chicken and continue to brown. Add broth, salt, black pepper and red pepper flakes and mix well.
Cook until most of the liquid evaporates and the internal temperature of the chicken reaches about 160°F. Add onions and peppers and cook until tender-crisp and chicken temperature reaches 165°F. Stir in lime juice and cilantro.
Wrap batches of tortillas in foil and heat in low oven to soften. Keep covered and do not allow to dry out.
Serve with sour cream, guacamole, salsa, black olives, jalapeno slices and lime wedges
Double ingredients to serve 2 pieces of chicken for 50 guests. The marinade also serves as a ready basting sauce. For added flavor add 1 cup orange juice or pineapple juice to the marinade.
3 cups soy sauce
10 ounces light brown sugar
1 1/2 tablespoons garlic powder
1 1/2 tablespoons ground ginger
50 chicken quarters or about 25 pounds chicken pieces
To prepare marinade mix soy sauce, brown sugar, garlic powder and ground ginger in a large bowl. Place chicken pieces in Ziploc bags. Pour equal amounts of marinade in bags. Seal and marinate chicken overnight in the refrigerator.
Remove chicken pieces and lightly pat with paper towels to remove excess marinade and promote browning. Do not discard marinade.
Arrange chicken pieces in single layer on greased or parchment-paper-lined baking sheets. Bake at 350°F for 30 minutes. Remove from oven and brush chicken with remaining marinade. Bake until tender or internal temperature of breasts is 165°F and 175°F for thighs and legs pieces.
Enough for 50 servings of oven baked or sauteed chicken, pork or fish recipes.
Basic Seasoning Mix
Seasons 16-18 pounds of chicken or pork
2 tablespoons salt
2 tablespoons light brown sugar
1 tablespoon paprika
1/2 tablespoon poultry seasoning
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
Cajun Seasoning Mix
Makes 1-1/2 cups. Enough to season 16-18 pounds of chicken, boneless pork cutlets or fish fillets.
2 oz smoked or regular paprika
2 oz garlic powder
1 oz onion powder
4 tbsp dried oregano or marjoram
4 tbsp dried thyme
3 tbsp cayenne pepper
4 tbsp black pepper
4 tbsp salt or to taste
Combine spices and store in airtight container.
Dijon Mustard Flavor Mix
Mix ingredients together in a large bowl
2 2/3 cups honey
2 cups Dijon mustard
1 1/2 cups fresh or reconstituted frozen lemon juice,
1 1/2 tsp dried tarragon leaves
3/4 cup Worcestershire sauce.
Brush glaze over chicken or pork during last few minutes of baking or grilling.
Simple Uncooked BBQ Sauce
Makes 1 gallon. Enough for 16-18 pounds of meat
3 quarts ketchup
3 quarts water
2 cups cider vinegar
2 tbsp salt
1 tsp black pepper
1/2 cup granulated sugar
1 tsp chili powder
1/4 cup Worcestershire sauce
1 tbsp hot pepper sauce
1 medium onion, grated
Combine all ingredients. Simmer 10 minutes. Baste meat with sauce during cooking.
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