Maybe I'm imagining things, but, whenever I put a factory chicken into the slowcooker at low for 6 hours and then pull it out, ready to finish it in the oven, there seems to be two patches on either side of the breast where a lot of water accumulates in an unnatural way. When I stab that part, a stream gushes out. Am I right to assume that the factory injected the carcass with water(or perhaps something 'orrid)? Or is this normal for chickens? I raise rabbits and they also 'sweat' a bit in the pan, maybe the puddle is natural and just a function of the way the slow cooker roasts the bird? I also bought expensive 'organic' birds and had the same problem, then again, in the name of profit and perhaps with the arrogant idea that an injected bird 'roasts better' (I suppose it will, but, if I want that, I can inject it myself!) anything is possible. So, do your home raised chickens also have 'water on the chest'?