Chicken giblets

Chicken giblets are the edible internal parts of the chicken that do not include the muscle meat, commonly used in various traditional and homemade recipes to prepare broths, stews, and flavorful and nutritious dishes. Among the most common giblets are the liver, heart, gizzards, and in some cases, the kidney and neck.

The use of chicken giblets is very popular in many cuisines around the world, especially in Latin America, where they are a fundamental part of recipes such as giblet broth, stews, or even fried dishes. These pieces are considered economical and full of flavor, in addition to providing a different texture to dishes.

Regarding their origin, giblets come from the domestic chicken (Gallus gallus domesticus), and their consumption has ancestral roots in rural and traditional cooking, where every part of the animal is used to the fullest to avoid waste.

From a nutritional point of view, chicken giblets are rich in protein, iron, B-complex vitamins (especially B12 and folic acid), and essential minerals, making them a nutritious option, although they are recommended to be consumed in moderation due to their cholesterol content.

In Hispanic America, chicken giblets are also known by various synonyms depending on the region, such as chicken viscera, chicken offal, or simply giblets (although the latter may refer to giblets from other animals in some countries).