Giblets: Giblets are the low pieces of poultry, including the head, neck, wings and fins and legs, gizzard, heart and liver, as well as kidneys, rooster crest and wattles.
External giblets from large poultry (free-range chicken, turkey, goose), sold separately, can be used in stews. Rooster ridges were once very popular and entered the vol-au-vent apparatus.
In fricassee or pot-au-feu, these external giblets ...
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