These are the organs of poultry, consisting of the gizzard, heart, neck and liver. The giblets are packaged in a plastic bag and can be found inside chicken or turkey. Some poultry are sold without giblets but for the tastiest gravy choose those with.
Uses: They can be use to make giblet stock to make gravy to accompany roasted chicken or turkey.
To cook: To make a giblet stock, place the giblets in a pan with 1 litre of water, 1 chopped onion, 1 chopped carrot, 1 chopped celery stick and salt and pepper. Bring to the boil, cover and simmer for 11/2-2 hours. Strain the stock and use to make the gravy.