Flo, why don't you add salt to raw chicken?
Okay friends, I have a science background so I tend to apply the principles of science to everything I do. lol
It is not only chicken. I do not add salt to raw beef, raw beans, raw corn etc. This is because salt closes the pores of whatever you are cooking, this prevents the natural flavour of the food eg chicken from coming out into the surrounding water and prevents the seasoning from entering the chicken to improve the taste. The result is that your chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning.
Salt also hardens the food hence it takes longer to cook. And you don't want the hen (which I use in my Nigerian cooking) any harder because it is already tough.
I only add salt when the chicken is done. A lot of people think that adding salt early makes the chicken taste better but there's a big difference between a salty taste and a rich taste. I believe that what gives food a rich taste is not salt but the natural flavour of the food so I allow this natural flavour to come out into the stock by NOT adding salt too early.
And remember, stock cubes already contain salt so you really don't need more salt.