Giblets are the edible innards and neck of poultry or game birds. They most often include the neck, gizzard, heart and liver. Traditionally giblets were supplied with the bird, but this has been largely phased out by supermarkets, with the general exception of the Christmas turkey. Butchers, farm shops and traditional producers will still supply the giblets with a bird, it will usually be wrapped in a plastic bag or greaseproof paper and stuffed inside the cavity. Feel for them inside the cavity of an oven-ready bird before cooking, unless the label clearly states 'giblet-free'.
Use by the best-before date if one is given, otherwise freeze or make into a stock within one to two days. If freezing the bird, remove the giblets first and freeze them separately; the bird will defrost more quickly this way.
Giblets are generally used to make a simple stock which forms the base of a gravy to accompany the roasted bird. Some cooks prefer to keep remove the liver, fry it in a little butter and enjoy it on its own as a delicacy.
Article by Louisa Carter
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