I do have a question about processing birds for you all. In between the skin and the meat there is this clear kind of gelatinous stuff that you can pull away. What is that? Is that like fascial or myofascial tissue or the birds water stores or something because it wasn't fat or anything like that. It just felt kind of clear, soft, and squishy like a jellyfish. Thanks for any answers! I have read on some other pages and online forums that it's normal especially if you soak a bird in water during the processing of the bird but I haven't found an explanation of exactly what it is and this is the first bird I have ever processed so I have nothing to really compare to. I have read through some posts on here and some members have explained it as: " It's just the mucus membranes between the skin and muscle, they swell up with water sometimes, when being soaked, it's a condition of the bird not being fully hydrated when alive." and another person said "The only time I've seen a gel under the skin was with some broilers who developed breast blisters on the keel bone. The fluid is how you describe it, it comes from heavy breeds resting on the keel bone from small roosts or wet conditions" She was a kind of heavy breed and she did soak in cold water for at least half an hour before cutting her up since we weren't ready for processing prior to starting her. I am just wanting to know what it is and I want to make sure that it's safe to eat. A bunch of people have apparently eaten birds that have had this and said they tasted fine but I want to make sure before I stew her. She was a Golden Laced Wyandotte hen that was about 7 months old.