Giblets (pronounced JIBB-letz; also GIBB-letz) are the heart, liver and gizzard of poultry. The word comes from Middle English “gibelet,” which in turn came from “gibier” — Old French for “game.” The English altered the word to “giberet,” and it formerly meant “a game stew.” Today many cooks use giblets to make gravy; others broil or fry them to make appetizers or main dishes. Here is some background information about poultry giblets.
What are Giblets?
Giblets are defined as the heart, liver, and gizzard of a poultry carcass.Although often packaged with them, the neck of the bird is not a giblet.
The heart is the muscular organ that pumps blood through the body of the bird.The liver has numerous functions in digestion and absorption of foods. It sprimary function in digestion and absorption is the production of bile. Bilefacilitates the solubilization and absorption of dietary fats and the excretion
of certain wastes.The gizzard is the mechanical “stomach” of a bird. It is located just after the true or glandular stomach in the gastrointestinal system. Since poultry have no teeth and swallow feed whole, this muscular organ, sometimes called “hen’s teeth,” mechanically grinds and mixes the bird’s feed.
