giblets

Giblets refer to the edible internal organs of poultry, typically including the liver, heart, and gizzard, as well as the neck. In many markets these organs are sold inside a small bag placed in the cavity of the bird, often called the giblet bag. The exact contents can vary by species and supplier.

Giblets are valued for their flavor and are used in a variety of ways. They can be simmered to make stock or gravy, providing a rich base for soups and sauces. The organs themselves are also prepared as dishes: liver is commonly sautéed, fried, or used in pâtés and stuffing; gizzards are usually cleaned and braised or slow-cooked until tender; necks are simmered to extract flavor for stock.

Preparation typically involves removing the giblet bag from the cavity, rinsing the organs, and trimming any tough membranes or connective tissue. Some cooks remove the gallbladder from the liver to avoid a bitter taste. Handle giblets with the same care as other raw poultry parts to prevent cross-contamination, and wash hands and surfaces after contact.

Storage and safety practices are important: refrigerate giblets promptly and use within one to two days, or freeze for longer storage. When cooking, ensure all poultry parts reach a safe internal temperature, generally 165°F (74°C), as measured with a food thermometer.

Regional practices vary: some cuisines value certain giblets for flavor, while others discard them. Availability and composition of the giblet bag can differ by market and species.