The good news is that in most cases, it isn’t. If your chicken smells fine (no sour or rotten odor), has a normal texture, and was stored properly in a cool place, there’s no risk.
However, if you have any doubts about the smell or the overall appearance (slimy consistency, grayish color), it’s best not to take any risks and throw the meat away.
Yes, you can simply cut off the purple spot if it bothers you. Then cook the chicken thoroughly – as always – and it’s ready to eat. The heat will kill any bacteria.
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