Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish.

Both of us got very pink chicken. I am pretty sure that my plate had three drumsticks. Upon noticing the color, my colleague returned the dish to be more thoroughly cooked. I did not return mine, since last week I read the [USDA fact sheet][1] on poultry preparation. It says that temperature and not color should be used to test for safety, and that cooked poultry can be pink - especially when young. As I kept eating, I came across meat that was quite dark red - this was probably the pinkest chicken I have ever eaten. Other than the color, the texture and color of the meat did not seem raw.

I have a few questions:

* Might the exceptional color be due in part to the breed (e.g. are there heritage breeds that have exceptionally red meat)?
* Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?)
* Is undercooked (pink) chicken more likely to be unsafe than undercooked (pink) beef? (Answers to previous questions seem to provide give conflicting answers: "no" as discussed in https://cooking.stackexchange.com/q/1351/3945; "yes" as discussed in https://cooking.stackexchange.com/q/17468/3945)

  [1]: http://www.fsis.usda.gov/fact_sheets/chicken_from_farm_to_table/index.asp#21