Is it possible that (for example) chicken raised in the United States has a different flavor from chicken raised in Europe? If so, why?
Are there genetic differences in the "breeds" of chicken used in various countries?
Chicken – Why would chicken have significant regional differences in flavor
chicken
Related Solutions
You can have raw chicken in restaurants in Japan - it's delicious. Depending on where you live there may be better or worse food safety standards, but there is nothing poisonous about raw chicken itself.
By the way, sushi is a dish with vinegary rice. The raw-meat dish is Sashimi. A picture of chicken sashimi:
You will note that in this photo the chicken is actually not raw but quite rare. The exterior of the chicken flesh is actually seared and cooked through several millimeters.
Poaching is about cooking something gently, until just done. This is good for chicken breasts: white meat has very little fat and connective tissue, which makes it well-suited to this. It's at its most tender when it's not overcooked. Dark meat will be fine too. As with most other methods of cooking, it just needs to reach the appropriate temperature in the center.
Slow cooking, on the other hand, is about bringing something up to temperature and cooking it there for a long period of time. (There's no temperature to reach - it'll have been hot enough for a long while.) With meat, this is good for tougher cuts, as the long cooking helps break down connective tissue and soften it up. This is amazing for something like a pork shoulder, which can be cooked for hours and hours, until it's completely falling apart. You can probably get some fraction of that effect with dark meat. White meat will be iffy.
As for your favorite topic, salt absorption, longer cooking will get you more penetration into the meat, especially if it begins to fall apart. That won't happen easily with white meat, though, so it'll be a small effect - possibly you could cook it a while then pull it apart with a fork to help. It'll be a bit better for for dark meat.
Finally, since you've posted so many questions asking basically the same thing, my two cents: the best thing to do is probably just to roast chicken (don't overcook it!), shred it, and add some kind of sauce with a decent amount of salt. Cook it a little bit longer if you like, and there you are. You can only go so far with boiling/simmering/poaching/slow cooking, no matter how much you try to optimize it, and you've already gotten the main advice in other questions: possibly tenderize it, cook it in salty liquid, and perhaps help pull it apart once it's mostly cooked.
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Best Answer
Antibiotics might be a reason, but it's not the only cause. Other significant reasons are:
Most of the chicken available in grocery stores in the U.S. is factory raised ... they're bulked up as quickly as possible without threat of predators. They're fed corn, rather than their acting as pest control on farms, where they'd be eating insects, moving about (in their search for insects and other things to eat), and possibly running away from predators (getting more exercise). That's not to say that free roaming chickens wouldn't be fed corn or other processed feed (or even antiobiotics), but that they'd still have an opportunity for other food. The lack of predators means that chickens never have to fly, so they don't need fast-twitch breast muscle, and they can grow to a size where they'd never be able to fly, even for short flight to excape predators.
Also not common in the U.S. are old chickens for stewing ... we have large chickens, but not necessarily the old ones, such as formerly egg-laying chickens that are no longer producing eggs. I have no idea what's done with those ... they're not in grocery stores, so I assume that they're used in some other way (dog food?).
One other possibility is the gender of the chicken. I don't believe that males are raised for meat (or anything else, really, other than in token amounts to sustain the species) in the U.S.. I assume that a higher percentage of roosters would be produced in other countries, but I have no idea if they might be culled early (if there are agression issues, etc, that would make them difficult to raise), like male cows are.
And as for the post-processing comment ... much of the U.S. chicken is sold cut up, possibly with a brine solution injected, rather than being sold whole. This doesn't seem like a big deal, other than the possibility of the brining, but it also means that chickens have been selectively bred for breast meat, rather than whole carcass weight. It also means that most of what we're eating is white meat, rather than a mix of white & dark meat.