I roasted a chicken last night like I always do but this time, when it came out of the oven, there was a lot of blood sitting in the cavity. I had removed all of the "innards", cleaned it well, and roasted it at 375, upping the temp to 400 at the end to crisp the skin. The meat was cooked all the way through and the thermometer read 175 in the thigh before I took it out of the oven to rest.
I've never had this happen before. What would have caused this? Is it OK to eat? I had trouble stomaching it just after looking at all of that blood!