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I understand that due to the rapid weight gain of chickens because of the growth hormones used they are slaughtered younger, but with good weight. Because they are young the bones are not yet densely calcified. As the chicken ages the bones become more dense and seal porosity. In years gone by they aged longer before slaughter and had adequate bone density to seal in the marrow in the bones, now they are not old enough to have the bone density to seal marrow. Through the cooking the marrow leaches out into the meat and causes the dark color.
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