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If it is a lime or yellow green close to the breastbone in a very large breasted chicken, it is likely a necrosis in that meat. The texture is weird too - flaky/mealy. (This isn't common but happens when these birds bred for giant breasts attempt to flap their wings, and blood can't get to the part that turns green. It's like gangrene.)
From what I could find on the web, don't eat the green part, it's ok to eat the non green part. But if you haven't cooked it yet, you might want to return it to the store.
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∙ 13y ago
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