« back to encyclopedia search results
The edible parts of the entrails of birds - these include the gizzard, heart, liver and neck. The livers of ducks and geese aren"t considered to be giblets, as they"re expensive delicacies.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.