Why do US chicken taste "gamey"/rancid in no time despite proper storage?
I think what your experiencing is the difference between our factory farmed chickens and "normal" chickens. If you do a side-by-side comparison of something like a purdue chicken and an organic free range chicken it'll taste nothing alike. Chicken, eggs, and to a certain extent beef taste immensely different (better IMO) when they're not factory farmed. Now your going to obviously pay more money for an organic bird but i think it's worth it to avoid going through what you've described above. 

I remember experiencing the same phenomenon but in reverse when visiting other countries where you may be eating proteins hours after slaughter.