Engastration
Cooking technique
Engastration is a cooking technique in which the remains of one animal are stuffed into another animal. The method supposedly originated during the Middle Ages. Among the dishes made using the method is turducken, which involves placing chicken meat within a duck carcass within a turkey. Some foods created using engastration have stuffing between each layer. The carcasses are normally deboned before being placed together.
Sources and credits
This article is adapted from the Wikipedia article “Engastration”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Turducken quartered cross-section.jpg by Christopher "Pacula" Corkum, CC BY-SA 3.0
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