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The liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or soup.
- ‘Wipe the goose dry, remove the giblets and pop the lemon and herbs inside.’
- ‘Remove the giblets from the duck, rinse the bird inside and out and pat it dry.’
- ‘Add giblets and stir until they have lost their pinkness, about two minutes.’
- ‘Put the remaining giblets into a saucepan with a thyme sprig, bay, sage, star anise, half the onion and 1 clove garlic.’
- ‘Your game dealer will do all the necessary plucking and drawing, but it's worthwhile asking for the giblets for stock.’
Middle English (in the sense ‘an inessential appendage’, later ‘garbage, offal’): from Old French gibelet ‘game bird stew’, probably from gibier ‘birds or mammals hunted for sport’.
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