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Pulled Chicken


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Posted by PT on February 11, 2013 at 10:02:21:

Have a catering gig to do pulled chicken for 300 folks for a lunch. Have cooked for crowds much bigger in size, but have never done that quanity of pulled chicken and was looking for advice. Would you recommend doing whole birds and pulling them, or should I do a combination of boneless thighs and breasts? What amounts would you suggest? We will be serving these for sandwiches along with three sides and desserts. Plan on pulling the chicken on Thursday and reheating it for lunch that next day. Thanks


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