Originally Posted by SmokinAussie
I'm used to "medium" chicken, too. At first I was not too sure, but when I lived in Hong Kong, it was often served where the joints would be bloody. I got used to it and now I quite like it that way. Most people I know though, especially here on the forum would not eat it.
This has everything to do with safety, not preference. The way chickens are processed, 1 in 3 are contaminated with salmonella. In other countries, they are not processed the same way and you have a much lower chance of getting ill (on the order of 1:10,000). Eating rare and medium rare chicken is common in much of the world, but not in the USA where we have high-technology processing to spread the contamination everywhere
. When we started exporting chicken outside our borders, many people got ill and died. I eat duck rare and have no problem with that (it is not processed the same), so I don't think I'd have any problem eating chicken rare or medium rare.
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