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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.
- ‘Put the remaining giblets into a saucepan with a thyme sprig, bay, sage, star anise, half the onion and 1 clove garlic.’
- ‘Wipe the goose dry, remove the giblets and pop the lemon and herbs inside.’
- ‘Your game dealer will do all the necessary plucking and drawing, but it's worthwhile asking for the giblets for stock.’
- ‘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.’
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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