Engastration
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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.[1] Among the dishes made using the method is turducken, which involves placing chicken meat within a duck carcass within a turkey.[2] Some foods created using engastration have stuffing between each layer.[3] The carcasses are normally deboned before being placed together.
See also
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References
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