This Chef Built And Roasted A "Frankenchicken"

It's a pork tenderloin that's attached to a deboned chicken. It still looks delicious.

Transglutaminase — better known as meat glue — is an enzyme that lets you attach pieces of meat to each other. Sure, it sounds crazy, but it's also used by famous chefs like WD-50's Wylie Dufresne to make dishes that use protein in nifty ways.

Like this.

wd-50.com / Via wd-50

WD-50's wagyu flap steak dish uses meat glue to combine thin cuts of flap steak together.

Swedish chef Magnus Nilsson and Lucky Peach — the food quarterly run by restaurant group Momofuku and publishing house McSweeney's — used the magazine's apocalypse-themed issue to do their own meat glue demonstration.

youtube.com / Via youtube.com