"Giblets," which can be pronounced either as "JIBB-letz" or "GIBB-letz," is a culinary term used to refer to the internal organs of poultry carcasses — namely, the heart, liver, and gizzard. The origin of the word comes from gibier, which is the Old French word for "game."

When you purchase a whole turkey, chicken, or other type of poultry carcass, the giblets will often be sealed in a plastic bag that is placed inside the carcass's cavity. When you are preparing a roast, always make sure that you remove the bag of giblets prior to cooking. The giblets can be frozen and reheated at a later time.

Like the animals that they come from, giblets are always inspected by the United States Department of Agriculture for any sign of disease, and will be discarded if they do not meet the USDA's food safety standards. By law, the giblets must be chilled at 40 degrees Farenheit (4.4 degrees Celsius) within 2 hours of the animal's slaughter.

The animal's giblets are edible, and can be prepared in several different ways, including making a delicious stock, or even gravy. They can also be used to make stuffing, soups, and recipes, including Cajun Jambalaya.

To make stock, sauté the giblets in a pan with a tablespoon of vegetable oil until browned. Next, add a chopped medium-sized onion to the pan, and sauté until the onions are soft. Cover the pan, and reduce heat to low. Cook for about 20 minutes. Then, add six cups of water and a few stems of parsley and thyme, simmering the mixer for half an hour, until reduced. This stock can be used as a base for soups.

If you'd like to turn the stock into giblet gravy, mix together 3 tablespoons of butter and 1/4 cup of flour to create a roux; pour this into the giblet stock and mix well until the gravy thickens. When serving, you can strain out the giblet pieces.

Giblets are also frequently used in dog food. When you have raw giblets, you can feed them directly to your dogs — raw diets are often said to be the most nutritious for dogs. If you have concerns, however, always check with a veterinarian first.

Giblets and other offal, or the entrails and internal organs of a butchered carcass, were more commonly consumed in the Middle Ages, when people had to take advantage of every part of an animal. Today, giblets and offal are rarely used in American dishes, but are still common in many other countries, including China and Italy. In London, St. John Restaurant features many dishes that use offal, including Ox Heart with Horseradish Mash.