- The entrails and neck of poultry and birds comprising the neck, gizzard, liver, heart and sometimes kidneys. Used for stock or gravy, but livers and gizzards often used as the basis of separate dishes.
- plural noun the liver, heart and other internal organs of poultry, removed before the bird is cooked
Origin & History of “giblets”
French gibier means ‘game’ – in the sense ‘hunted animals’ (it comes from Frankish *gabaiti ‘hunting with falcons’). In the Old French period this seems to have produced a diminutive form *giberet, literally ‘small game’, which, though never recorded, is assumed to have been the basis of Old French gibelet (l and r are very close phonetically, and each is easily substituted for the other). Gibelet is only known in the sense ‘game stew’, but it seems quite plausible that it could have originally meant ‘entrails of hunted animals’ (Walloon, the French dialect of southern Belgium, has giblè d’awe ‘goose giblets’).