Giblets

Giblets

Giblets (IPA2|ˈdʒɪblɪts) are the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs. The term is culinary usage only; zoologists do not refer to the "giblets" of a bird. Giblets is pronounced with a "soft g" sound (jib-lit) as opposed to a "hard g", as in gizzard. [ [http://dictionary.reference.com/browse/giblet "giblet"] at Reference.com]

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. [USDA [http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#15 Cooking and Food Handling (Cooking Frozen Foods)] ] 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.

References

External links

* [http://www.fsis.usda.gov/Fact_Sheets/giblets_and_food_safety/index.asp USDA Giblets fact sheet]


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Look at other dictionaries:

  • Giblets — Gib lets, n. pl. [OE. gibelet, OF. gibelet game: cf. F. gibelotte stewed rabbit. Cf. {Gibbier}.] The inmeats, or edible viscera (heart, gizzard, liver, etc.), of poultry. [1913 Webster] …   The Collaborative International Dictionary of English

  • giblets — mid 15c. (in singular, gybelet), from O.Fr. gibelet game stew, of uncertain origin, perhaps from Frankish *gabaiti hunting with falcons, related to O.H.G. beizan to fly a falcon, lit. to cause to bite, from bizzan to bite …   Etymology dictionary

  • giblets — ► PLURAL NOUN ▪ the liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked. ORIGIN Old French gibelet game bird stew , probably from gibier game hunted for sport …   English terms dictionary

  • giblets — [[t]ʤɪ̱blɪts[/t]] N PLURAL Giblets are the parts such as the heart and liver that you remove from inside a chicken or other bird before you cook and eat it. Some people cook the giblets separately to make soup or a sauce …   English dictionary

  • giblets — noun plural Etymology: Middle English gibelet giblets piece, nonessential bit, from Anglo French gibelot, from Old French (Picard) giblé stew of wildfowl Date: 15th century the edible viscera of a fowl …   New Collegiate Dictionary

  • giblets — noun Giblets is used after these nouns: ↑chicken …   Collocations dictionary

  • giblets — [14] French gibier means ‘game’ – in the sense ‘hunted animals’ (it comes from Frankish *gabaiti ‘hunting with falcons’). In the Old French period this seems to have produced a diminutive form *giberet, literally ‘small game’, which, though never …   The Hutchinson dictionary of word origins

  • giblets — [14] French gibier means ‘game’ – in the sense ‘hunted animals’ (it comes from Frankish *gabaiti ‘hunting with falcons’). In the Old French period this seems to have produced a diminutive form *giberet, literally ‘small game’, which, though never …   Word origins

  • Giblets (disambiguation) — Giblets may refer to: * Giblets, the edible offal of a fowl * Gibs, a gamer slang expression for the remnants of a kill * Gibelet, a 13th century Crusader holding, today known as Byblos * Guelphs and Ghibellines, Crusader factions …   Wikipedia

  • giblets — gib·lets (jĭbʹlĭts) pl.n. The edible heart, liver, or gizzard of a fowl.   [From Middle English gibelet, from Old French, game stew, perhaps alteration of *giberet, from gibier, game.] * * * …   Universalium

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