Giblet
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Offal |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Organs |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Giblets are the edible offal of a bird, typically including the heart, liver, gizzard, and sometimes the neck. These parts are often used in cooking to make gravy, stuffing, or soup.
Components[edit | edit source]
- Heart: The heart is a muscular organ responsible for pumping blood throughout the bird's body. It is rich in protein and iron.
- Liver: The liver is a vital organ that performs numerous functions, including detoxification and metabolism. It is a source of vitamin A, vitamin B12, and folate.
- Gizzard: The gizzard is a specialized stomach that grinds up food, often with the aid of ingested stones. It is high in protein and has a unique texture.
- Neck: The neck is often included with giblets and can be used to add flavor to stocks and broths.
Culinary Uses[edit | edit source]
Giblets are commonly used in various cuisines around the world. In American cuisine, they are often used to make giblet gravy, which is a traditional accompaniment to roast turkey during Thanksgiving and Christmas dinners. The giblets are simmered with herbs, onions, and celery to create a flavorful stock, which is then thickened to make gravy.
In French cuisine, giblets may be used in pâté or terrine. In Asian cuisine, they are often stir-fried or used in soups.
Nutritional Information[edit | edit source]
Giblets are a rich source of protein, vitamins, and minerals. They are particularly high in iron, zinc, and vitamin B12. However, they are also high in cholesterol, so they should be consumed in moderation.
Preparation[edit | edit source]
Before cooking, giblets should be thoroughly cleaned and any excess fat or membranes removed. They can be cooked by boiling, sautéing, or roasting.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
