So, on sunday we killed two cockerels, then let them hang until today when I butchered them. First strange thing was that they had green bits around the back end, what is that? (I just cut it off). Another was that one had bad lungs, the other had perfect pink lungs. We then boiled it but it seemed to be giving off a smell (I still wasn't too concerned, just interested in going throughthe process). We then cut up the meat, but one smelt too much, and we decided to throw it. The other didn't seem some bad, but when we ate the darker parts it didn't taste "right". I couldn't describe the smell or taste exactly, except to say we weren't sure if it was good. Maybe it really was weird, maybe it's just lack of experience eating our own chicken. Any good resources on recognising meat quality? Now, was I being sensible, or just a bit fussy?