I bought some boneless (but still had skin) chicken thighs from a local butcher (I have only two meat birds and I need her to lay eggs and him to make her happy until I can get more). Almost every chicken thigh I was going to cook had a small greenish black spot, about the size of a tiny pea, in the meat. Anyone know what this was? I would like to know for future reference if I see it in my own chickens too. Thank you!