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Adjustments for braising larger quantiies

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Adjustments for braising larger quantiies

michaeljc70 | Nov 24, 2012 10:10 AM

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.

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