Bone-in chicken

How much time should I add/use for cooking chicken with the bone in? Like thighs and drumsticks?
Is 65ºC a good temperature to use?
Thanks.

Sure, 65C is good. It works fine. Time will depend on the thickness of the thickest part. About 2 hrs according to the Anova app.

I like 60C (140F) myself for around 4 hours for pasteurisation depending on the thickness of the drumsticks. I’ll be doing some this morning to have hanging in the fridge for use during the next week or two while the weather here is warm. Throwing them on bbq grill to rewarm and brown off skin is great, they’re already cooked so they need only to warm through.

Pasteurisation for chicken table from Baldwin can be found here:

http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs