Ive always cooked my chicken livers to just medium when making pate. is this unwise? If not,
how come?

brandon
  • Posted by: brandon
  • April 18, 2011
  • 2052 views
  • 3 Comments

3 Comments

brandon
brandon April 18, 2011
any idea as to why though?
 
boulangere
boulangere April 18, 2011
Nope! Take a look at this, if you like:
http://www.food52.com/recipes/9969_winter_spring_summer_fall_chicken_mousse
 
Kayb
Kayb April 18, 2011
Every recipe I've seen calls for cooking them to a medium range -- with some pink left on the inside. I can't say I've ever suffered any ill effects! (Though, frequently, I forget and cook mine longer than that.)
 
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