What Is a Giblit and How Do You Cook With It?
Understand the purpose of the giblet packet in your poultry. This guide shows you how to properly prepare these organs to add deep, savory flavor to your cooking.
The term “giblit” is a frequent misspelling of “giblet,” which refers to the edible organs of fowl like a chicken or turkey. These parts are found in a small packet inside the cavity of a whole bird. While sometimes discarded, giblets are prized in many culinary traditions for the deep, rich flavor they impart to dishes, particularly during holiday feasts.
Identifying the Giblets
Inside the giblet packet, you will find a few distinct organs. These include the heart, liver, gizzard, and the neck of the fowl.
The heart is a small, muscular organ, recognizable by its familiar shape, dense texture, and deep reddish-brown color. The liver is the largest organ in the packet, distinguished by its dark red, almost purplish hue and smooth, soft texture.
The gizzard is a tough and highly muscular organ that is part of the bird’s digestive tract. It feels very firm and often has a silvery membrane on its surface. The neck, while not an organ, is often included for its flavor potential in stocks and broths and is identifiable by its bony structure.
Preparing Giblets for Cooking
The first step is to locate and remove the small paper- or plastic-wrapped packet from the main cavity of the bird. Once you have unwrapped the contents, rinse all the pieces under cool running water and pat them dry.
For the heart, a simple rinse is sufficient, though some cooks prefer to trim off the top portion where the veins and arteries connect. The gizzard needs the most work; you must trim away any tough silver skin or gristle. If the gizzard hasn’t been commercially cleaned, you may need to slice it open and remove any grit from its internal folds.
The liver must be handled with care. Inspect it for a small, greenish sac, which is the bile duct. If this is present, it must be carefully trimmed away without being punctured, as the bile is intensely bitter. Any parts of the liver that have a green tinge should also be cut off.
Common Culinary Uses for Giblets
The most common use for giblets is to create a flavorful stock, which then becomes the foundation for a rich gravy. To do this, the heart, gizzard, and neck are placed in a saucepan with water, along with aromatic vegetables like onion, carrots, and celery. This mixture is simmered for an hour or more.
Because of its strong flavor and delicate texture, the liver is often handled differently. Many recipes suggest adding it to the simmering pot only during the last 15 to 20 minutes of cooking to prevent it from becoming tough. Once all the components are tender, they are removed from the stock, finely chopped, and can be added back into the gravy.
Beyond gravy, giblets have other applications. The cooked and chopped meat can be incorporated into stuffing or dressing. The hearts and livers are also enjoyed on their own and can be pan-fried with onions and herbs. Frying the gizzards, after marinating them in buttermilk, is another preparation method.