Gĭb'lets, n. pl.
n. pl. [O. Fr. giblet, gibelet, equivalent to gibier, game. See GIBBIER.] Those parts of a fowl which are removed before cooking, as the heart, liver, gizzard, &c.;—often served separately, as in a sauce or pie.
n. pl. [O. Fr. giblet, gibelet, equivalent to gibier, game. See GIBBIER.] Those parts of a fowl which are removed before cooking, as the heart, liver, gizzard, &c.;—often served separately, as in a sauce or pie.