[DobDobDob (Ron)]

You guys are so silly, the truth is as follows: Every fourth chicken is taken at birth and isolate in a hyperbaric chamber, at the age of 10 months, the isolated chicken is implanted with a slow release sodium chloride radioactive isotope, which decays slowly giving a unique flavour throughout the flesh of the chicken.

The chickens are then reintroduced back into the chicken population where they breed and the genetically encoded sodium chloride gene is passed on to the offspring.

You have been the victim of a fraud, because it is not the salt that carries the chicken flavour at all, it's the chicken that has been genetically enhanced with a salty flavour. The traditional sprinkling of salt on the chicken at the shopfront, is pure theatre to whet your appetite. It is actually just normal table salt.

Recent experiments have come up with some novel flavour sensations, we will soon be able to savour the taste delights of caramel fudge chicken and also salami and gherkin chicken. I hope this clears the issue up for you