I have noticed of late that many chickens are tasting rancid in the joints and close to the bones. I have noticed this in turkeys also, sometimes the fat is rancid tasting also. I wonder why this is so and if it is a result of poor food handling, disease, or rancid feed. It seems to be only in the cheaper brands of chicken---especially the 10 pound frozen leg packages and cheaper birds. In turkeys it doesn't seem to matter weather the birds are costly or not. I would love some input on this as chicken is a favorite of mine and I always shop with a eye towards bargains in price . . .