Cookbook:Giblets
| Giblets | |
|---|---|
 | |
| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver and other visceral organs.
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 process of butchering.
There are a number of recipes that use giblets. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing, however the USDA recommends cooking giblets separate from the bird. If not, they can be used for other purposes, such as giblet pie or, a Southern favorite, giblet gravy. With the exception of giblet gravy, the liver is not usually included in these recipes, as its strong flavor tends to overpower other ingredients. It may be used in liver-specific recipes, such as pâté or yakitori. Giblets can also be used to make alicot, a French stew.
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.