Gizzards are secondary stomachs used by birds to grind their food before digestion. Because birds don't have teeth, they must fill their gizzards with small stones to achieve the same goal.
Gizzard - part of the alimentary canal of fowl, whose function is to "grind" food, sometimes with pebbles swallowed for this purpose.
Glacé - to glaze with sugar syrup; also, to serve iced.
Gizzard - A muscular digestive pouch found in the lower stomach of poultry, used to grind the fowls food with the aid of small stones swallowed for this purpose.
The gizzard, liver, heart and neck of poultry.
Giblets:
The cleaned gizzard, liver, and heart (sometimes the neck too) of poultry, generally used to flavor gravy.
The gizzard or sand sack of poultry. It's popular to boil, skin, clean and dice these and then add them to turkey gravy for giblet gravy.
Glaze ...
A gizzard is a specialized stomach with a thick, muscular wall used for grinding up food. It is found in birds, reptiles, earthworms, some fish, insects, mollusks, and other creatures.
gésier: gizzard
gibelotte: fricassée of rabbit in red or white wine
gibier: game ...
Gizzard shad.
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WOG - With out Gizzards
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meats, such as hearts, liver, sweetbreads, and gizzards; sometimes
used interchangeably with abatis.
abbacchio (It.) A very young suckling lamb.
abricot (Fr.) Apricot.
absinthe A green liqueur flavored with wormwood leaves and anise; ...
Gésier (Fr.): gizzard.
Gewurztraminer: a superb white grape which produces fine wines in Alsace. Some love it, some hate it. There has been limited success in the New World, particularly New Zealand.
Kobashiri Small scallops similar to Kaibashira Kohada Japanese shad, gizzard shad, or young punctatus Koi Saltwater carp Kombu Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form.
Duck gizzards are also commonly cooked in the confit method. Varying forms of this delicacy thrive throughout southern France.
Take the gizzards and the neck out of the cavity. Check both cavities, as most turkeys will have the neck in the neck cavity while the gizzards are in the belly cavity. Set these aside if you would like to use them to make homemade gravy.
Brown the turkey wings, neck, heart and gizzard well, turning about once or twice, about 14 minutes. Stir in the vegetables and herbs. Reduce the heat to low, cover and cook, scraping the bottom of the pot occasionally, about 15 minutes.
Giblets are the edible viscera of a fowl [source: Merriam Webster], including the heart, liver and gizzards.
A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and cajun seasoning.
"Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! ...
Giblets are the turkey's neck, gizzard, heart and liver. When cooked until tender, they make a great addition to gravy or stuffing. If you have dogs, you can also cook the giblets for your pet.
Giblets - The heart, neck, liver, and gizzard of poultry.
Ginger - A root with a peppery, spicy flavor. Ginger is available in fresh root form, ground, crystallized, and candied.
Recipe: Ginger-Beef Salad ...
Giblets - The neck, heart, gizzard, and liver of poultry.
Glaze - To give food a shiny surface by brushing it with sauce, aspic, icing, or another appariel. For meat, to coat with sauce and then brown in an oven.
Roasted breast of duck with heart stew, gizzard sausage, confit duck legs, dauphinoise potatoes and squash purée
By Chris Lee
See all recipes using demi-glace sauce
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Giblets - The cleaned gizzard, liver, and heart (sometimes the neck too) of poultry, generally used to flavor gravy.
Gill - Liquid measure equal to 1/4 pint.
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"Giblets" usually refers to the heart, liver, gizzard, and sometimes the neck of poultry. All of these except for the liver are normally used to flavor stocks, soups, and gravies. Gibson ...
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans ...
giblets: The neck, heart, gizzard, and liver of poultry. The giblets are usually packaged in the cavity of a whole bird.
Giblets: Edible internal organs of poultry and game including the liver, heart and gizzard.
Glaze: Give food a shiny coating of sauce before serving (by brushing with beaten egg, milk, syrup or melted preserves.
giblets Pronunciation: JIB-litz Notes: These are the bird's heart, liver, and gizzard, and usually come in a package tucked inside the abdominal cavity of a packaged whole bird.
Giblets: Organs and other trim from poultry, including the liver, heart, gizzard, and neck.
Glace (Fr.): Reduced stock; ice cream; icing. Glace (Fr.): Glazed or iced.
The edible liver, heart, gizzard and neck of poultry usually found wrapped inside the chicken or turkey cavity.
Gifts ...
Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver and other visceral organs.
It is white rice cooked with chopped or ground chicken livers and gizzards, onions and seasonings. The ground giblets give the rice a 'dirty' appearance, but an excellent flavor. You can use your favorite meat, poultry or sausage.
 See also: Giblet, Cooking, Water, Chicken, Turkey
  
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