Hi Chefs, Scenario: So, a chef from ala carte have this tray full of whole deboned chicken, submerged in a marination(overnight). Day after, they cooked it inside the oven together with its juice. Done cooking, pulled out from the oven, strained then cooled. I asked him why not have the chicken sliced first prior to cooking, he answered that it will get dry. I was stunned knowing it was cooked together with its juice, submerged on its on marination if you may. Question, is really better to slice it before or after? Is it the same deal with steak, having it rest before slicing just to retain its juice? For all i know the cooking process the would be way quicker and shorter having it sliced beforehand and marination has a higher chance of seeping through the meat. Thanks chefs!