I am making a braised chicken. I need to make it for 13 people. I usually use 2 cups white wine and 1 cup chicken stock for 8 pieces of chicken.
I plan on making around 25-30 pieces of chicken (no wings). I know that last time I doubled the liquid for 16 pieces it was too much. Any ideas on how much liquid I will need? It does make the sauce also, so that is a factor. I am thinking of just winging it making sure there is enough liquid to go 3/4 up the sides of the pieces of chicken.
They will be packed in a roasting pan after I brown them on the stovetop.