Communication by stagecoach may be a Texas tradition but maybe they would have heard of all the outbreaks of campylobacter in poorly prepared chicken pate in the UK.

David Uygur, chef and owner of Lucia, told the Dallas News, it’s important to cook the livers just to medium doneness, signaled by a rosy-pink center. “I think well-done chicken livers are gross. It’s not the end of the world if you overcook them, but they will have a grainy texture and a more iron-y flavor.”

Color tells a chef nothing. Use a tip-sensitive digital thermometer and stick it in.