Giblets

Giblets /ˈdʒɪblɪts/ is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other organs.

In his 19th century culinary dictionary, Alexander Dumas defines giblets as "the comb and kidneys of the rooster, the wing tips of hens, the spinal marrow, gizzard, and neck of the turkey, calves' sweetbreads and brains".

In Turkish cuisine, iç pilav is a traditional pilaf dish, made with rice, chicken liver, nuts, and spices.

In Gorkha cuisine, giblets are cooked with chili pepper and tomato and relished as a side dish or appetizer known as karchi marchi.

Giblets can be bought separately from a butcher, but the demand for human consumption is low in most Western countries, so they are more often sold to pet food manufacturers.