+
Home Cooking

Chicken soup question

vanessa7 | Jan 30, 201907:10 AM     11

I was going to make Samin Nostrat's chicken and garlic soup. When I make stock, I usually poach a whole chicken and then take the meat off after an hour into it. Is there a reason this chicken soup recipe and most recipes want you to cut up the chicken or could I just start with a whole chicken and take the meat off? I guess I probably need to go ahead and get comfortable cutting up a chicken, but I wondered how much it matters.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

These Healthy Halloween Treats Are Scary Good
Recipe Round-Ups

These Healthy Halloween Treats Are Scary Good

by Jen Wheeler | Halloween just wouldn't be the same without certain things, like costumes, or scary movies. And Halloween...

Halloween Party Planning: Common Horrors to Avoid
Entertaining

Halloween Party Planning: Common Horrors to Avoid

by Amy Sowder | You want your Halloween party to be a scream, but not in a truly awful, lame, or man-this-sucks kinda...

This Weeknight Pantry Chicken Puttanesca Is Ready in 45 Minutes
Food News

This Weeknight Pantry Chicken Puttanesca Is Ready in 45 Minutes

by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...

The Ingredients These Top Chefs Hated...Until They Didn't
Food Trends

The Ingredients These Top Chefs Hated...Until They Didn't

by David Watsky | Think you're a picky eater? Don't worry, even the best chefs in the world have foods they didn't always...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.