Pre-Marinated Boneless Chicken

The Pre-Marinated Boneless Chicken (Gallus cibum) is the common name for a species of junglefowl, born ready to be cooked and eaten.

Physiology
The Pre-Marinated Boneless Chicken, instead of bones, uses a system of edible tendons, controlled by "flavour nerves".

Instead of a brain, they have a plastic container of additional sauce.

Reproduction
When a Pre-Marinated Boneless Chicken lives long enough to reproduce (an uncommon sight, considered good luck by 32 religions and bad by 14,) the female lays already hard-boiled eggs. When a male fertilizes them, they turn into omelets. They hatch in a day or two.

Conservation Status
The Pre-Marinated Boneless chicken is considered to be a protected species, especially by slow eaters at the kitchen who want to save a chunk for themselves.

Wild Tandoori Chicken
The Wild Tandoori Chicken (Gallus cibum furnus) is a subspecies of the Pre-Marinated Boneless Chicken native to South Asia. Although it does not give birth to live young, it lactates, from birth. This milk is then mixed with bacteria and naturally fermented to form yogurt.

Peri-Peri Chicken
The Peri-Peri Chicken (Gallus cibum frutescens) was an indigenous subspecies of Southern Africa, but was first cultivated by Portuguese settlers. It produces capsaicin, both to ward off possible predator species who have little tolerance for spicy food, and to attract humans to eat it on dares, then propagate it.

Souvlaki Chicken
The Souvlaki Chicken (Gallus cibum divisa) is a segmented subspecies of the Pre-Marinated Boneless Chicken. It is divided into six or seven distinct chunks, which are very easy to separate from each other. It lives within potato plants, and takes baths in natural tzatziki pools.