Last week, I purchased a whole, brined organic chicken, and put it in the freezer when I got home.
Thursday morning, I put it in the fridge to thaw, and last night (Saturday) I took it out, and prepared to cook it. While preparing it for cooking, I noticed that the membrane attached to the "fat flaps" on the tail end near the Parson's nose had a bluish-grey color. There were no signs of any other problems - no bad smell, not slimy, no other discoloration or signs of spoilage. I cut the discolored areas off (see photo), and baked it the way I normally do.
My problem is that NO ONE wanted to eat it, which started to freak me out, so we ordered pizza. I think it is probably fine, but I wanted to try to find out what any other possible causes could be, before I start eating it, or throw it out. By the way, the "use by" date was the date that I cooked it.
I have never seen this type of thing on raw chicken before. Any ideas on what the cause is, or could be would be greatly appreciated! Thanks in advance, for your thoughts!