Giblets

Giblets are the edible viscera (heart, gizzard, liver, etc.) of a fowl. The term is culinary usage only; zoologists do not refer to the "giblets" of a bird.

Related Topics:
Viscera - Heart - Gizzard - Liver - Fowl - Culinary - Zoologists

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A whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity). Although it does not technically fit the definition above, the neck is often included with the giblets, as it must be separated from the body during the butchering process.

Related Topics:
Butcher - Neck

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Various recipes exist to use the giblets. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing. If not, they can be used for other purposes, such as giblet pie. The liver is not usually included in these recipies, as it is too strong flavored, and overpowers other ingredients. It may be used alone, for pâté or yakitori.

Related Topics:
Stuffing - Pâté - Yakitori

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Much poultry, especially that sold in supermarkets, is quartered and consequently the giblets are not included. Giblets can be bought separately from a butcher, but the demand for human consumption is low in most Western countries, so they are more often sold to pet food manufacturers.

Related Topics:
Supermarket - Pet

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