Poultry Giblets

The giblets (the neck, heart, gizzard and liver) of most poultry are removed before packing; however, they can usually be found packed in a plastic bag inside the bird. These giblets make a wonderful stock for gravy to accompany roasted chicken or turkey, and may also be used in stews or pies.

When using giblets, cut away any yellow patches, as these will give a bitter taste. You should also discard the inner sac from the gizzard, as this contains stones and grit.