Ive always cooked my chicken livers to just medium when making pate. is this unwise? If not,
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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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Nope! Take a look at this, if you like:
any idea as to why though?