I'm not icked out by butchering but this sent me flying across the kitchen and hiding under a table... what the heck is this? it appears to be a greenish section on the bird's tenderloin/oyster in the breast. it seems contained to one area so i'm leaning toward some kind of tumor/fatty/something not found in nature we dressed our meaties earlier this week and they have been resting in a (very cold) fridge. the rest are fine but i'm stumped at this. the next question is.... um... do i just chuck the whole bird? use the back quarters? give it to the dog? keep hiding under this table? yikes!