While I'm inclined to believe that the certifying agency endorsement should be sufficient perhaps I am mistaken since the OU has new video related to this issue :
Together,
they elucidate in a clear and thorough
fashion the red flags in raw chicken
that YOU need to know. After watching
this video, you’ll have more
confidence in the kashrut of the meat
you serve.
And the Star-K notes that:
Education Breaks, Tears &
Irregularities
Even with the best intentions and the
most intensive hashgacha, problems can
arise on occasion. Halachic shailos,
questions, are addressed on a case by
case basis. Nevertheless, general
guidelines of what constitutes a
shaila can be provided to the
homemaker. A broken chicken bone with
no discoloration, or slight
discoloration and a jagged or fully
broken bone, presents no kashrus
problems; we would assume the bone was
broken in processing. However, a
broken bone that has begun to re-knit
itself does present a problem. If
there is a spot of coagulated blood
without a break, the blood has to be
washed away. If the break is
surrounded by an area of coagulated
blood, the chicken should be shown to
a Rav.
Skin tears can occur in the plucking
machine. If the bone is not broken but
is dislocated from its socket, e.g.,
the drumstick or the wing from the
chicken’s body, a Rav should be
consulted. Similarly, a Rav should be
consulted if there is swelling at the
bottom of the drumstick, especially if
there is swelling with red or green
discoloration. It may not be evident,
but there is a marked difference
between a whole chicken and a whole
cut-up chicken processed in the plant.
If there is a problem with a wing of a
whole chicken, the complete chicken is
treif. With a cut-up chicken, only
that piece should be thrown away
because the cut-up tray is comprised
of different pieces. In a local
butcher shop, the housewife should
check whether the cut-up comes from
the same chicken or from various
pieces that make up the tray.
The same is true with liver and
giblets that are sold with the
chicken. Those parts are packaged
separately in the plant and are not
the liver or giblets of that
particular chicken. It is imperative
to remove the liver pack before
roasting the chicken. A chicken that
is roasted with the liver in the
cavity must be brought to the Rav for
a decision regarding the chicken and
roaster; the liver is probably treif
and must be discarded. In certain
processing plants, the necks are
kashered with the whole chicken. In
that case, the jugular veins should be
slit three times or removed, and the
mokom hashechita (the slaughtering
site) washed off. At other facilities,
where the necks are cut off, a machine
clips off the mokom hashechita and
the necks are kashered separately;
splitting of the neck is not
necessary.
