Pronunciation: [d͡ʒˈɪbləts] (IPA) 
The word "giblets" is spelled with a hard "g" sound followed by the short "i" sound and a "b" sound. The "l" and "e" in the middle are silent, making it a 6-lettered word. The final "ts" sound is pronounced as "z". The International Phonetic Alphabet (IPA) transcription for "giblets" is /ˈdʒɪblɪts/. Giblets generally refers to the edible internal organs of poultry such as chicken or turkey, including the heart, liver, and gizzard.
Giblets refer to the edible inner organs, especially the liver, heart, and gizzard, of a poultry animal, typically chicken or turkey, often sold as a separate package alongside a whole bird or available in the bird’s cavity. These organs are removed from the dressed fowl during processing and are considered a delicacy in many cuisines.
The liver, heart, and gizzard are the primary components of a giblets package. The liver, a rich and flavorful organ, is usually the largest organ present. It has a distinct taste and texture, and when cooked, it becomes tender and buttery. The heart, a muscular organ, can vary in size depending on the poultry animal. It possesses a mild flavor and tender texture when cooked. Lastly, the gizzard serves as the mechanical stomach of the bird, grinding and breaking down food with the help of small stones or grit it naturally ingests. It has a chewy texture and a slightly gamey taste.
Giblets are commonly used in various culinary applications, such as flavoring stocks, soups, gravies, and stuffing, to add depth and richness. Additionally, they can be cooked separately as a side dish, sautéed, roasted, or even breaded and fried. Giblets offer a unique and savory addition to a meal, providing a different taste experience compared to the more commonly consumed poultry cuts like breast or thighs.
The parts of a goose or of poultry, as the heart, liver, gizzard, &c., cut off before it is dressed.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "giblets" derives from the Old French word "gibelet", which itself comes from the Vulgar Latin word "gibellum" or "gibbelus". In Middle English, it was spelled as "gibelet" or "gebelot". The term originally referred to a stew made from chopped or minced food, including entrails and small bits of meat. Over time, it became specifically associated with the edible innards of poultry, including the liver, heart, gizzard, and sometimes the neck and other organs.
