So, I'm relatively new to processing my own chickens for food...the four I cut up this morning make 7 total that i've cut up myself. Rather than use the scald,pluck, remove guts kinda process i've decided it's easier for me to just skin them, cut off the meat and then remove the innards from the carcass in order to save the rib/back for stock. On one of the birds i was skinning this morning i noticed a bright yellow (mustard colored) fatty deposit on one of the legs but not the other. As i'm inexperienced at this point i decided the safe thing to do was remove that leg and keep the rest of the chicken....now i'm wondering if i wasted a leg or contaminated the other 3 birds when i put the parts from this one in the same pot to brine? Has anyone seen this before and is it normal?