A question about cooking chicken livers?

I love chicken livers but always cook mine till no pink ! I guess it may be the "correct"thing but its like Salmon, I always risk the chefs wrath when dining out because I always ask for my salmon to be cooked through! I'm not sure about any disease risk, but you wont ruin them f you cook til the pink has gone, in fact I thnk they taste better.

High heat, quick sear, and down the hatch. That's the only way to cook liver at all. No, it isn't a salmonella risk, anymore than a medium rare steak is.

Used to be liver was the only thing I couldn't eat. Then I went to Japan. They can make anything taste good. Once I learned how they did it, I'm a liver man now.

My school of thought is the same as yours. Pink chicken is a NO-no and so is pink liver. Why risk it? :*) As to the gizzards my mum often used it in the Thanksgiving stuffing but it was never one of my favorites although it is a popular way of preparing it.

Hi there,

Here are several recipes you might want to try throughout the year:

http://www.cooks.com/rec/search?q=Chicken+livers

(my favorite is chicken livers and mushrooms over rice - but no pink for me)

the problem with livers is when they are overcooked they tend to be tough or rubbery and by leaving some pink the texture should be better and moist but again it's personal taste..try it both way and decide which one you like best. Bon Appetit!

I used to cook chicken livers for my dog - he loved them - but even for him I always made sure they were well cooked and no pink remaining. Enjoy yours.

If they are cooked properly they will be slightly pinkish in the middle, but with no blood running. They won't be terrible if you cook them until there's no pink, but they will be a bit dry.

fry them they taste like gizards!!!!!!!! yummy!!!!!!!!!!!