Giblet [noun]

When poultry is stewed, as in making stewed chicken, it is not uncommon to cook the giblets with the pieces of chicken.

This small piece of wing may be removed and then cooked with the feet and giblets.

After removing the giblets and preparing them as explained, wash them well, so that they may be used with the rest of the chicken.

The giblets may be cut into pieces and added or they may be left out and served after first cooking and then browning them.

Very often, instead of using the giblets for gravy, they are cooked in water and then chopped and added to the stuffing.

Giblets are not included in the recipes here given, but they may be added if desired.

Add boiling water or the stock in which the giblets were cooked, and simmer until the chicken is tender.

The giblets should not be canned with the rest of the meat, as they will not keep so well.

These giblets well stewed, as shown in No. 62, will serve to make a pie for another day's dinner.

Giblets of fowls are always to be bought at a low price at most poulterers'; when you have a mind to lay out 6d.