I can't speak from a restaurant standpoint, but purely with a home cook's experience: I have found that when cooking half chickens, a 2.5 - 3-lb whole makes a very satisfying half with the back and wing tips removed before serving. For quarters, I like a 4 (or slightly higher) pounder, again with backs and wing tips removed. Just what everybody likes around here, and we really like grilled or smoked chicken.
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