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!


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~