It’s a good question!
They don’t bleed out and the meat is full of blood. When you cook it, it turns black and yucky.
When we process our chickens, their hearts pump out almost all the blood before it figures out they don’t have a head!
Eeeeeewwwww! Makes sense though. I’ve seen that yucky black stuff around the bones of cooked chicken before. That’s bad enough so I definitely wouldn’t want a whole chicken full of that stuff. Thanks for the info!