This is another installment in our ongoing series Dear Chicken Farmer. Real questions asked by Canadians and answered by the Chicken Farmers of Canada. If you’ve got a question about chicken or chicken farming in Canada, send us a note to Dear Chicken Farmer and we’ll do our best to answer it. Dear Chicken Farmer: We bought a fresh chicken, approximately 10 lbs, and put it in the freezer. It took one and a half days to thaw in the refrigerator and when we cooked and cut it, the breast meat along the bone was green. Should we be concerned? It’s hard to say definitively what caused the meat to be green, but it was likely from a damaged blood vessel. This isn’t a food safety concern, even if you ate it. It’s something that rarely happens and cannot always be detected at the processing plant. It’s kind of like a bruise, except that it’s from a high level of exertion like strong flapping of the wings. Chickens in the barn will flap their wings and perhaps that chicken did it hard enough to damage a blood vessel. If this ever happens again, you should take the chicken back to the grocery store or butcher for an exchange. Check back next week for more questions and answers.