Filled or stuffed with forcemeat (minced seasoned meat); used to describe food that has been prepared by inserting filling into meat, poultry, or vegetables.
From French 'farci,' past participle of 'farcir' (to stuff), which comes from Latin 'farcire' meaning to stuff or cram. The culinary technique dates back to medieval European cooking.
Farced turkey and farced chicken were signature Renaissance and medieval banquet dishes—the stuffing wasn't just inside, but also forced under the skin to add flavor throughout the meat, making it a sign of wealth and sophistication!
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