I just slaughtered a Rhode Island Red rooster and found a very large pocket of very clear gelatinous "stuff". It kinda has me concerned. Have you ever seen anything like this? It's between the fat and muscle tissue and seems somewhat watery, but definitely not liquid.
Was that after the meat was exposed to water? If so, very, very normal. It's some sort of connective tissue, and for some reason it likes to suck water up like mad and turn to a weird jelly like stuff. You can just peel it off and chuck it