Love your column! Here’s my question: Have you ever found GREEN meat in your roast chicken? If so – do you throw the whole bird out – or just pick out the green meat. I understand that the bones can make the meat dark or brown – but what’s up with green? I’ve had it happen twice in homegrown organic birds and two of my friends have had it happen.
I can’t say that I’ve every had green meat on my roast chicken. It’s probably only a chemical reaction of some kind, natural in nature, sort of like how ham slices get a fluorescent sheen to them sometime. I wouldn’t throw out the roast chicken, but just pick the green out. I’m sure you know what the bird had eaten and it wasn’t a chemical picked up in the feed. One tip: sometimes overcooking poultry makes ugly colors next to the bones; try roasting a little shorter time and see if that helps. — Jackie