In culinary phrases, giblets confer with the edible inside organs of poultry, sometimes together with the guts, gizzard, and liver. They’re usually used to boost the flavour of soups, stews, and gravies.
The pronunciation of “giblets” can range relying on regional dialects. Nevertheless, the commonest pronunciation is with a smooth “g” sound, as in “gib-lets”. In some areas, the phrase may be pronounced with a tough “g” sound, as in “gyb-lets”.
