Is this normal? I just got back from Amish country with the cornish rock chickens they processed for me. In getting the whole chickens ready to freeze, I noticed that the breast meat is white in color, and very firm to the touch unlike soft raw store-bought chicken breast, almost as if that portion has been "cooked." The skin over the breast of all the chickens were removed, which was unexpected, but it allowed a good view of the underlying meat. Is this white color normal after processing? The chickens I've bought from the supermarket have always been pink in color. Does this correlate to the temperature of the scalding water they used? Is my chicken still good to eat?