Giblets
Giblets
Giblets (/ˈdʒɪblɪts/) are the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs.
Etymology
The term "giblets" comes from the Old French word gibelet, meaning game bird stew, which is derived from the Middle English gibbe, referring to the lower part of the bird's body.
Pronunciation
The word is pronounced as "jib-lets".
Related Terms
- Offal: Refers to the internal organs and entrails of a butchered animal.
- Gizzard: A muscular, thick-walled part of a bird's stomach for grinding food, typically with grit.
- Liver: A large lobed glandular organ in the abdomen of vertebrates, involved in many metabolic processes.
- Heart: A hollow muscular organ that pumps the blood through the circulatory system by rhythmic contraction and dilation.
Usage
Giblets are often used to make a gravy or stock. They can also be used in dishes such as pâté and foie gras. In some cultures, giblets are considered a delicacy and are used in various traditional dishes.
Health Benefits
Giblets are rich in nutrients such as protein, vitamin B12, iron, and zinc. They are also low in fat, making them a healthy choice for those on a low-fat diet.
Safety Precautions
While giblets are generally safe to eat, they should be cooked thoroughly to kill any potential bacteria. It is also important to note that some people may be allergic to certain types of offal, so it is always best to check for any allergies before consuming giblets.
External links
- Medical encyclopedia article on Giblets
- Wikipedia's article - Giblets
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