Advice please…
I got a whole raw chicken this evening and opened it straight away to cook …
There was a tiny patch of green hairs on the chicken which I just pulled off and on I went putting it into the crockpot.
Ive only encountered this once before and threw that piece of chicken away. But this time I told myself I was being silly - such a tiny patch, no discoloured skin underneath, no off smell etc so cooked it ….
Anyway of course now I’m getting nervous and worrying I’m about to poison myself!!
Concerned it’s indicative of ‘invisible’ spoilage.
Does anyone have any experience with this / knowledge or advice please?
At the minute I’m leaning towards doing the ‘if in doubt chuck it out’ thing. But don’t want to if I don’t need to!!