1.The liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or soup.
‘Put the remaining giblets into a saucepan with a thyme sprig, bay, sage, star anise, half the onion and 1 clove garlic.’
‘Wipe the goose dry, remove the giblets and pop the lemon and herbs inside.’