Giblets

n. entrails of a fowl (i.e. heart, liver, etc.); (Slang) guts

n. entrails of a fowl (i.e. heart, liver, etc.)

Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs. The term is culinary usage only; zoologists do not refer to the "giblets" of a bird. Giblets is pronounced with a "soft g" sound as opposed to a "hard g", as in gizzard.A whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity). Although it does not technically fit the definition above, the neck is often included with the giblets, as it must be separated from the body during the process of butchering. There are a number of recipes that use giblets. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing. If not, they can be used for other purposes, such as giblet pie. The liver is not usually included in these recipes, as its strong flavor tends to overpower other ingredients. It may be used in liver-specific recipes, such as pâté or yakitori. Giblets can also be used to make alicot, a French stew.
See more at Wikipedia.org...

Noun
1. edible viscera of a fowl
(synonym) giblet
(hypernym) variety meat, organs
(part-holonym) bird, fowl

Noun
1. edible viscera of a fowl
(synonym) giblets
(hypernym) variety meat, organs
(part-holonym) bird, fowl

(n. pl.)
The inmeats, or edible viscera (heart, gizzard, liver, etc.), of poultry.
  

The trimmings from poultry such as the liver, heart, etc..