Poultry are blessed with two sorts of giblets: the internal—including the gizzard, heart, liver, and kidneys—and the external—including the head, neck, wingtips, and feet. English acquired the word giblet in the early fourteenth century by adapting the French word gibelet, meaning game stew, such stews, made out in the wild after bagging the game, usually contained those parts of the animal thought to bestow courage and strength on the hunter (the heart, for example) as well as those parts whose removal made the bird more compact (the head, for example, and the feet). The French name of the stew was easily adapted by the English for the parts of the bird that usually went into such a stew. Further back in the history of the word, the French gibelet arose as a diminutive of the word gibier, meaning game; this word in turn developed from a much older Prankish word, gabaiti, meaning a hunt with falcons.
The internal organs of poultry, specifically the heart, liver, and gizzard, are collectively referred to as giblets. Additionally, this term may encompass other components, such as the neck, feet, and infrequently, the wing tips.
Offal, which refers to the edible internal organs of birds, includes the gizzard, liver, heart, and neck. The gizzard, heart, and neck are typically utilized for preparing soup or gravy due to their meaty texture and flavor. However, the liver is cooked separately and can be chopped and added to the gravy for enhanced taste.