Ben wrote:
> We bought a fresh free range chicken from our usual butcher. We roasted it
> and carved enough for our meal. We later carved the rest and found that meat
> from the shoulder area was green. The bone cavity under that part was also
> green, it did not smell any different. We put the carcass and the green meat
> in a box in the fridge until we could show it to the butcher. His
> explanation was "Air". He said that if air gets into the area between the
> bone and the meat that it can turn green. Has anyone come across this
> phenomena.
> Ben

Sounds unlikely to me. Never heard that the place "between the bone
and the meat" had any special properties. I hope he refunded your
money. You say you found this when carving the rest after having your
meal. How much later? -aem