Chicken Liver Colour
My query is about the colour of chicken liver. I made the silky-smooth pate recipe on this site with conventional chicken livers. They were dark red raw and the normal creamy white when cooked and processed, as I've always known pate to look like. I just used some pasture raised free range chicken liver and they were also dark red raw but turned a light orange colour when processed.
Is this normal?
Thanks for any responses!
Yes! When I did the same recipe I wondered about the dark color too. The pate was delicious and a hit the two times I've made it, but it's definitely not the same color as in the original recipe article.