Giblet is a culinary term for the edible internal organs of poultry or game birds, such as chicken, turkey, and duck. Giblets typically include the heart, liver, and gizzard.
The heart and liver are nutrient-rich with a mild, slightly gamey flavor. The gizzard is a muscular stomach that grinds food and has a tough, chewy texture. Giblets are often used to make sauces, stocks, or stuffings, adding flavor and depth to dishes.