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Roasting extra drumsticks with a whole chicken?

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Hey, so I'm roasting a chicken for dinner guests, and wanted to add a couple extra drumsticks to make sure there will be enough food. Can I just put then in the pan with the whole chicken and leave them in the whole time (45-50 min at 425)? Or will they overcook?
Thanks for any advice!

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  1. They will probably be cooked in 30 min or so.

    2 Replies
    1. re: chefj

      Agree with above. But if you're looking to amplify the quantity, you might consider thighs -- much more efficient size-wise.

      1. re: chefj

        thanks chefj -- I will pull one out at 30 min and check on it.

      2. You can put them in the same pan. If you want to be sure they don't cook too fast, snug them up against the wings.

        1 Reply
        1. re: greygarious

          thanks greygarious! do you think I should take them out early or will they be alright in there for 45-50 minutes? (it's a 4lb bird -I like em small and fancy.)

        2. I question that an average 5 to 6 pound whole chicken would even be done in 45 to 50 minutes (usually more like 1 1/2 hours) and then needs time to rest. I'd roast some extra parts in a separate pan, so you can control the timing of when they all get done.

          8 Replies
          1. re: Springhaze2

            Whole chickens I buy are under 4 pounds and cook in about 50minutes at 425 , so perhaps OP had that size chicken in mind.

            1. re: magiesmom

              Good point, but I assumed that if cooking for guests you would start with a larger chicken. There are just two of us here, I have to seek out 3 or 4 lb. chickens to roast for just the two of us, with leftovers. Generally I only see larger birds in the market. (Unless I decide to butcher one of our own.)

              I am not even "going there" about the different preferences in roasting temperatures and times.

              1. re: Springhaze2

                That's interesting. I never see larger chickens. I always make 2 for guests.

                1. re: magiesmom

                  Apparently, The USDA definition of a "roasting" chicken is a young chicken with a weight of 5 pounds or more. I don't know where you are located, but most roasting chickens sold in supermarkets in the US are over 5 lbs. I was responding to the OP assuming they were roasting a typical US standard roaster.

                  I personally buy local/free range or butcher one of the free range chickens living on our farm.

                  1. re: Springhaze2

                    I guess we don't have roasters then, at least not in the free range no hormone brands I buy.
                    The recipe I use for roast chicken calls for a 3.5. To 4 lb chicken by the way.
                    And it is always delicious.

                    1. re: magiesmom

                      A 3.5-4.5 pound bird in my neck of the woods is referred to as a fryer or sometimes a broiler.

            2. re: Springhaze2

              Personally, I do not mind the Keller or Moulton high heat methods which produce crispy skin.....however, my preference is to cook at a lower 375* for more even cooking in the 75-90 minutes range. If you want to cook them together, you can crowd the pan with the drumsticks...let rest, then blast to crisp the skin.

              It's also been my experience, most people like the fall off the bone chicken, not the slight chew the high heat method produces. I've baked leg quarters for my sister in law for 90+ minutes, but she still wants it incinerated more. I once took over a food stand in a health club where the signature dish was Baked Teriyaki Chicken. It was a 32 ounces of Teriyaki marinade poured over the leg quarters covered with foil and baked for 3.5 hours. It killed me to make it but that what they wanted.

              You should know your guests preference....but I would roast for at least an hour.

              1. re: Springhaze2

                Why guess? Thermometers are widely available these days. And cheap too.

              2. I think that sewing the extra drumsticks onto the chicken, right above the originals, would make for an interesting presentation. ;)

                8 Replies
                1. re: BananaBirkLarsen

                  omg I am totally gonna do this. or at least truss them all together into an unholy football.

                  1. re: ramonasaur

                    Yes! And post a picture of it when it's done!

                  2. re: BananaBirkLarsen

                    that way it will all roast evenly too, eliminating my original problem.

                    1. re: BananaBirkLarsen

                      That's what I was going to suggest. You could call the dish: 'Three Mile Island Char Siu'.

                      1. re: Puffin3

                        Three Mile Island Char Siu -- I love it!

                        1. re: BananaBirkLarsen

                          only Char Siu is pork...

                          1. re: fourunder

                            Sorry about that. How about sewing on a big pig's tail?

                      2. re: BananaBirkLarsen

                        I have done this for April Fools Day. A six-legged chicken - told my kids it was a chicken/insect cross.

                      3. I think drumsticks are better when cooked longer. I would throw it in right at the beginning and let 'em go the whole time.

                        1. Cook more chickens. Plenty of uses for leftover chicken.

                          2 Replies
                          1. re: Zalbar

                            maybe op wants more dark meat?

                            1. re: hotoynoodle

                              If that's the case get thighs, they're much more succulent than legs.

                          2. Just don't put a whole chicken with 6 legs around it on a serving plate.

                            1 Reply
                            1. re: Monica

                              I would :) Family would be happier, anyways.