A friend of mine was going to make her chicken and biscuits last night as she does a few times each year. She took a whole fryer and brought a pot of water to a rolling boil...threw in the chicken and poached it for about a half hour. When she took it out and put it on a platter, it was all shiny and bloody? I have NEVER seen a chicken do that...and she threw it away. The chicken had been in the freezer for about 8-9 months. Any ideas??? Normally she says the chicken comes out nice and white and poached perfectly. Help!