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Roasting extra drumsticks with a whole chicken?

r
ramonasaur Jan 15, 2014 03:17 PM

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!

  1. Monica Jan 16, 2014 10:16 AM

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

    1 Reply
    1. re: Monica
      KarenDW Jan 16, 2014 08:35 PM

      I would :) Family would be happier, anyways.

    2. z
      Zalbar Jan 16, 2014 09:15 AM

      Cook more chickens. Plenty of uses for leftover chicken.

      2 Replies
      1. re: Zalbar
        hotoynoodle Jan 16, 2014 10:10 AM

        maybe op wants more dark meat?

        1. re: hotoynoodle
          z
          Zalbar Jan 17, 2014 06:51 AM

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

      2. j
        joonjoon Jan 16, 2014 07:52 AM

        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. BananaBirkLarsen Jan 15, 2014 08:56 PM

          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
            r
            ramonasaur Jan 15, 2014 09:00 PM

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

            1. re: ramonasaur
              BananaBirkLarsen Jan 16, 2014 03:24 PM

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

            2. re: BananaBirkLarsen
              r
              ramonasaur Jan 15, 2014 09:01 PM

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

              1. re: BananaBirkLarsen
                p
                Puffin3 Jan 16, 2014 08:00 AM

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

                1. re: Puffin3
                  BananaBirkLarsen Jan 16, 2014 03:24 PM

                  Three Mile Island Char Siu -- I love it!

                  1. re: BananaBirkLarsen
                    f
                    fourunder Jan 16, 2014 05:35 PM

                    only Char Siu is pork...

                    1. re: fourunder
                      p
                      Puffin3 Jan 17, 2014 12:31 PM

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

                2. re: BananaBirkLarsen
                  n
                  Nyleve Jan 17, 2014 07:38 AM

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

                3. s
                  Springhaze2 Jan 15, 2014 05:24 PM

                  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
                    m
                    magiesmom Jan 15, 2014 05:30 PM

                    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
                      s
                      Springhaze2 Jan 15, 2014 05:36 PM

                      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
                        m
                        magiesmom Jan 15, 2014 06:51 PM

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

                        1. re: magiesmom
                          s
                          Springhaze2 Jan 15, 2014 07:30 PM

                          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
                            m
                            magiesmom Jan 15, 2014 07:36 PM

                            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
                              h
                              hankstramm Jan 16, 2014 10:07 PM

                              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
                      f
                      fourunder Jan 15, 2014 05:35 PM

                      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
                        r
                        rjbh20 Jan 15, 2014 05:42 PM

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

                      2. greygarious Jan 15, 2014 05:23 PM

                        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
                          r
                          ramonasaur Jan 15, 2014 08:51 PM

                          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. chefj Jan 15, 2014 03:30 PM

                          They will probably be cooked in 30 min or so.

                          2 Replies
                          1. re: chefj
                            r
                            rjbh20 Jan 15, 2014 04:59 PM

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

                            1. re: chefj
                              r
                              ramonasaur Jan 15, 2014 08:54 PM

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

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