OK, feeling rather silly, but we are new to the whole meat chicken thing. We have butchered 2 of our Cornish X that are approximately 8 weeks old , one due to having difficulty breathing, and the other a leg issue. Both were put into a killing cone, throat slit, bled out, then we followed the instructions here to finish them up. Both ended up looking more pinkish orange on their skin/meat instead of the white you see at the store. Is that totally normal? Did we not bleed them properly? I realize store chickens are very different - but I just wanted to be sure we aren't missing something! We have 22 more to do in the next week! Thank you!