The inmeats, or edible viscera (heart, gizzard, liver, etc.), of poultry.
The heart, neck, liver, and gizzard of poultry.
Edible internal organs of poultry and game including the liver, heart and gizzard.
The edible entrails of poultry and game (usually the heart, liver, gizzard and neck), used in making gravies, stocks and dressings.
The cleaned gizzard, liver, and heart (sometimes the neck too) of poultry, generally used to flavor gravy.
Refers to the liver, heart and gizzard, which are packaged with the whole body turkey. Although often packaged with the giblets, the neck of a bird is not a giblet.
The heart, liver and gizzard of poultry. Kinda like what you lost in your last relationship.
The term used to describe the portion of poultry carcasses that consists of hearts, gizzards, and livers. Giblet packages should contain approximately equal numbers of each of those parts. Although not a giblet, the neck is usually included in the same package as the giblets when that packages is put back into whole poultry carcasses.
The trimmings from poultry such as the liver, heart, etc..
The trimmings of certain parts of poultry, e.g. heart, kidney, liver, the end of the legs.
The trimmings from poultry, such as the liver, heart, and kidneys.
the heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.
Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs. The term is culinary usage only; zoologists do not refer to the "giblets" of a bird.
