This morning while letting my chickens out, I noticed that one of my two 9 month ole Freedom Ranger hens was missing. I looked for her in the coop and found her on her side, barely responsive with a big bloody bulge of tissue coming out from her vent. A bunch of thoughts ran through my head, but I quickly decided to butcher her. (This may seem ruthless, but I had only an hour and a half before I had to leave for work and couldn't think of what else to do...plus she was scheduled to be butchered in the spring anyway). So, after doing the cone method and bleeding her out, I decided to skin her. I'd never done this before, but since it takes forever to get the water up to scalding temperature I decided to give it a go . After skinning as best as I could, I took her into the kitchen for the rest of the process. When I opened her up, there was a gush of liquid. Now I've never butchered a mature hen before, and I know that a lot of the oddities I found in her cavity were related to egg production. She also seemed to have tons more fat than the Freedom Rangers I butchered this summer at 9, 10 and 11 weeks of age but my main concern was the liquid. She is currently sitting in an ice bath in the refridgerator and I'm about to dash to work. My question is whether she is safe to eat. The meat looks vvery nice, but I am no expert. I figure she is would be destined to the crock pot, or some other slow cooking method because of her age, but whould like your advice as to whether I'm being reckless by considering cooking a hen that obviously had something wrong with her. I hate to let a beautiful, organic, free range chicken go to waste, but realize that there may be a good reason to. What do you think?