MamaBearTeacher Posted January 31, 2016 Share Posted January 31, 2016 If it takes 75 minutes to cook one chicken and I put two of them side by side in a black roasting pan should I double the cooking time or just cook for 75 minutes? Quote Link to comment Share on other sites More sharing options...
Pippen Posted January 31, 2016 Share Posted January 31, 2016 Is there some space between them? Quote Link to comment Share on other sites More sharing options...
catz Posted January 31, 2016 Share Posted January 31, 2016 I've done 2 in a single roasting pan and I don't recall it really taking much longer. That said, I always use an instant read meat thermometer. It varies a big by weight and how the birds fit into the pan. 2 Quote Link to comment Share on other sites More sharing options...
Aiden Posted January 31, 2016 Share Posted January 31, 2016 I would check after 75 but expect it to take a little longer. Not twice as long though. Quote Link to comment Share on other sites More sharing options...
MamaBearTeacher Posted January 31, 2016 Author Share Posted January 31, 2016 Is there some space between them? They are touching but not overlapping. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted January 31, 2016 Share Posted January 31, 2016 It won't take twice as long, though it will take a little longer. 1 Quote Link to comment Share on other sites More sharing options...
slackermom Posted January 31, 2016 Share Posted January 31, 2016 (edited) If they are close enough to touch, I rotate them after 45 minutes, so the interior sides go to the outside. They might end up needing about 15 minutes longer if they are crowded, so a total of 90 minutes. Edited for clarity Edited January 31, 2016 by slackermom 2 Quote Link to comment Share on other sites More sharing options...
MamaBearTeacher Posted January 31, 2016 Author Share Posted January 31, 2016 Thanks everyone! Cooked for about 90 minutes and eaten! Yum! Quote Link to comment Share on other sites More sharing options...
Guest Posted January 31, 2016 Share Posted January 31, 2016 Cooking times are such an estimate anyway, especially given the varying ovens. I really highly recommend getting a probe thermometer and just setting it to the proper temp for the densest part of the bird (usually breast or thigh, I check both when one goes off and says it is done to be certain). Then there is no worry about overcooking, just cook until the probe beeps :) Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 31, 2016 Share Posted January 31, 2016 In the future, spatchcock them and put them on separate racks. They cook much faster when you remoce the backbone and flatten them. Quote Link to comment Share on other sites More sharing options...
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