The edible organs of a bird, like the heart, liver, and gizzard, often removed before cooking and used for gravy or stuffing.
From Old French 'gibelet' (a ragout or stew), derived from 'gibier' meaning game. The word entered Middle English in the 14th century, originally referring to any cooked game entrails before narrowing to poultry specifically.
Giblets are an ancient nose-to-tail cooking tradition that's made a comeback—medieval cooks wasted nothing, and now celebrity chefs are rediscovering that the organs often have richer flavor than the meat itself.
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