Editing Giblets

{{short description|Fowl offal}}
{{other uses}}
[[File:Gulai ampela.JPG|thumb|right|Chicken giblet, here the gizzard, liver and heart are wrapped in intestine, shown in a [[gulai]] ([[Nusantara (archipelago)|Nusantara]]-style curry) in [[Minangkabau cuisine]], [[Indonesia]]]]
 <!-- Also a technical term used used frequently in PeopleSoft deployments, especially in telecommunications applications (e.g., "make sure and bounce the giblet server to clear the cache, dude.") -->
'''Giblets''' {{IPAc-en|ˈ|dʒ|ɪ|b|l|ɪ|t|s}} is a [[culinary]] term for the edible [[offal]] of a [[fowl]], typically including the [[Heart#Food|heart]], [[gizzard]], [[Liver (food)|liver]], and other organs.<ref>[http://dictionary.reference.com/browse/giblet "giblet"] at Reference.com</ref>

A whole bird from a [[butcher]] is often packaged with the giblets, sometimes sealed in a bag within the body cavity. The neck is often included with the giblets; in the West it is usually separated from the body during butchering.

== History ==
In his 19th century culinary dictionary, [[Alexandre Dumas]] defines giblets as "the comb and kidneys of the rooster, the wing tips of hens, the spinal marrow, gizzard, and neck of the turkey, calves' sweetbreads and brains". They can be made as a standalone dish with beef marrow [[Bouillon (broth)|bouillon]], mushrooms, artichoke, truffles (when in season) and celery. This giblet dish can be served as a [[casserole]] with rice, or used as a filling for the pastry [[vol-au-vent]]. This was considered daily fare, and not intended for special occasions.<ref>Alexandre Dumas' Dictionary of Cuisine, 1873</ref>

== Culture ==
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 [[United States Department of Agriculture|USDA]] recommends cooking giblets separately from the rest of the bird.<ref>USDA [http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp#15 Cooking and Food Handling (Cooking Frozen Foods)] {{webarchive|url=https://web.archive.org/web/20081221071502/http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp |date=2008-12-21 }}</ref> If not, they can be used for other purposes, such as ''giblet pie'' or, a Southern U.S. 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 [[France|French]] stew.

In [[Turkish cuisine]], iç pilav is a traditional [[pilaf]] dish, made with rice, chicken liver, nuts, and spices.<ref>{{cite web|url=http://www.kultur.gov.tr/EN,35502/pilaf-with-liver-and-nuts.html|title=Republic Of Turkey Ministry Of Culture and Tourism|website=www.kultur.gov.tr}}</ref> [[Jerusalem mixed grill]] is an Israeli delicacy made with giblets, usually eaten with [[pita]] bread.

In [[Gurkha|Gorkha]] cuisine, giblets are cooked with chili pepper and tomato and relished as a side dish or appetizer known as ''karchi marchi''.

Giblets are common in [[Taiwanese cuisine]].<ref>{{cite web |last1=Tchea |first1=Michelle |title=Taiwanese soy-braised giblet sandwiches are the epitome of hearty food |url=https://www.sbs.com.au/food/article/2021/09/06/taiwanese-soy-braised-giblet-sandwiches-are-epitome-hearty-food?cid=inbody:from-stirfries-and-pies-to-pickles-white-radish-has-you-covered |website=sbs.com.au |publisher=SBS |access-date=31 May 2023}}</ref>

Most poultry, especially those sold in supermarkets, is not sold with the giblets 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==
{{Reflist}}

==External links==
{{cookbook}}
{{wiktionary}}
* [http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/giblets-and-food-safety/CT_Index USDA Giblets fact sheet]
* {{cite book |url=https://books.google.com/books?id=QPP3QezL2SEC&pg=PA57 |title=The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances From Alabama's Renowned Tuskegee Institute |first=Carolyn Quick |last=Tillery |publisher=Citadel Press Books |year=2005 |orig-year=1996 |location=New York |isbn=9780806526775}}

[[Category:Offal]]
[[Category:Poultry products]]