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Old 08-21-2012, 05:06 PM   #31
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A friend who was a caterer told me to always calculate 1.5 and to go with the upward number of guests to accommodate those who take more and the last minute add-ons re: guests. If you were serving beluga caviar that could be a bit expensive, but gravy isn't terribly expensive and it does freeze well. Addie's right--people will but it on both--the chicken and the potatoes. So maybe 2.5 servings is a better gauge.

I've got OCD--Obsessive Chicken Disorder!
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Old 08-28-2012, 09:49 AM   #32
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The gravy though was really tasty end up being a huge fiasco. I forgot to set it on the stove to keep it warm, so by the time dinner came it was cold. We did put a little bit, very little, directly on the hot chicken, but it not the same. Oh well, will use it this week. It just too bad it was not used when I wamted to use it.

You are what you eat.
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