A cooking term referring to the heart, liver, gizzard, and neckbone of poultry.

The neck, gizzard, liver and heart of poultry. Now not often sold in a package inside the chicken, but may be bought separately.

The cleaned gizzard, liver, and heart (sometimes the neck too) of poultry, generally used to flavor gravy.

The term giblets refers to the heart, liver and gizzard of Jamaican poultry. Sometimes the chicken neck is also included in this grouping. All but the liver are used for flavoring stocks and Jamaican soup recipes. The liver is usually cooked separately and, in the case of ducks, is considered a delicacy but not used very often by Jamaican cooks and [..]

The cleaned gizzard, liver, and heart (sometimes the neck too) of poultry, generally used to flavor gravy.

The edible internal organs of poultry, including the liver, heart, and gizzard. (Although sometimes packaged with the giblets, the neck is not part of the giblets.) Giblets are sometimes used to make [..]

The trimmings from poultry, such as the liver, heart, and kidneys.

(n) edible viscera of a fowl

A very fat man. In Yorkshire a fat man is still nicknamed “giblets.”

the heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.

the heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.

The liver, heart, gizzard, and neck of a chicken or other fowl, usually removed from the carcass and cooked separately.

The internal organs of poultry birds, these organs being used as food.

"edible entrails of a fowl, parts removed or trimmed from a fowl when it is prepared for roasting," mid-15c. (in singular, gybelet), earlier "unnecessary appendage" (c. 1300), from [..]

The gizzard, liver, heart and neck of poultry.