"S'mee" > wrote in message
...
> One time on Usenet, "Ben" > said:
>
>> 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.
>
> Someone had this same problem last summer:
>
> http://tinyurl.com/8ln7q
>
> OR
>
> http://groups.google.com/group/rec.food.
> cooking/browse_frm/thread/f5c19453e443d25b/
>
> HTH!
Yes, that sounds like our chicken. I had been difficult to persuade my wife
to buy chicken:-) now she is sticking to rabbit.
Ben.