My house mate slaughtered and skinned a chicken, I butchered. While cleaning what was left, I noticed that the chicken- a buff Orpington roo, about a year old- had what looked like jellyfish jelly all over his meat, most concentrated between his thighs and body. His liver was also huge. I'm simmering him until the meat is ready to fall off the bones, seasoned with lemon juice, cayenne, chili powder, garlic and onion powders. I figure the extensive boiling and these particular seasonings should have prime sanitation factors, but the jelly is really bothering me. I can't identify it, my butcher friend has never heard of it, and I can't seem to research it.
Anyone had experience with this? What is it? Is he edible?