Chicken Giblets- قوانص الدجاج
Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver, anus, and other visceral organs: the term is culinary usage only. Giblets is pronounced with a "soft g" sound (jib-lit) as opposed to a "hard g" (gravy). According to the information found at Reference.com, a whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity), and 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. If not, they can be used for other purposes, such as ''giblet pie'' or giblet gravy, a Southern U.S. favorite. 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.
Typically the Neck, Gizzards, Liver and Heart.
Selecting and Buying
Preparation and Use
Giblets can be fried or sauteed in olive oil, remove meat and discard neck bone and use in soups, stews, gravy and stuffing.