The edible internal organs of poultry (heart, liver, gizzard, and neck), often used in cooking and making gravy.
From French gibelotte (game stew), from Old French gible (game). The word entered English in the 15th century through culinary and hunting contexts, evolving to refer specifically to organ meats.
Giblets have been the secret ingredient in the best gravies for centuries—yet many modern cooks throw them away! Traditional cooks knew that giblet gravy was pure umami-rich gold.
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