I've been making a great braised chicken for a while and am making it for crowd. I usually just use leg quarters and it comes out great.
I am wondering, if for ease of serving, I should separate the leg and thigh. Some of the people don't eat dark meat so I will be doing some breasts (bone-in) too. I am debating if I should cut them in half for cooking.
I am concerned the white meat won't be moist, but at least I'm accommodating picky guests.