I roasted a 6 lb. Perdue chicken for New Years Day. We ate the chicken, and thankfully no one got sick. However, when I boiled the carcass for stock, the water turned red with bright RED MUCK!! LOTS of MUCK!!! It is NOT blood!!! Blood turns brown when cooked!! This stuff looked like tomato paste!! What the hell is it? It looks really scary and carcinogenic!!! Completely unnatural, and some kind of additive!!! Needless to say, I will NEVER buy another Perdue product!!! I saved it, and froze it, until I can find a lab to test it!! Perdue most likely won't bother responding!!
closed as unclear what you're asking by Stephie♦ Jan 7 at 22:05
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It is highly unlikely that if you roasted a chicken and didn't notice anything wrong with the color of the chicken, that upon boiling the liquid from the chicken/liquid turned red unless you accidentally added a colored item (e.g. napkin or perhaps a giblet bag) with the chicken.
There is a remote possibility that you could have added some salt that has combined with a metal in the solution and precipitated (e.g. Iron III chloride; also known as rust), but this is unlikely as most of the common salts are highly soluble and need relatively high concentrations to precipitate. The added salt brine solutions that are added to some chickens will not do this - all these salts are colorless or white on precipitation.
The color of an item bears no relation to the carcinogenicity of a substance - I think you could pretty happily argue that rose petals are non-carcinogenic, despite being bright red.