4 hours on this? Hate to break it to you but the crowding thing is way overblown. I do 2 pounds in my basket every single week, sometimes more, and mine come out fine. The real problem is you're cooking at 380 for 24 minutes, that's way too long, which is why they come out dry and weird looking near the bone. Pink near the bone doesn't even mean raw, that's just how chicken bones work, it's called bone stain and it happens to tons of people who then panic and cook the life out of their food. Do less time at a higher temp and stop worrying so much about the basket being full.

My friend swore by that sugar and butter paste and her bundt still came out in pieces, so I'm starting to think it's just luck. She switched to a spray with flour in it after that and hasn't had a stuck cake since.