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.
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