If you buy your chicken from an industrial producer chances are it won’t come with what’s known as giblets. These often come in a bundle that contains:

Gizzard: A muscle that grinds up food before it enters the digestive system. Poultry gizzards are a popular food throughout the world. They’re often grilled in Haiti, Southeast Asia, Mexico, and parts of Africa. In Europe they’re used to make stews and salads.
Liver: Best pan-fried with garlic and spread on toast. Avoid using it to make stock because it can give it a bitter flavor. A popular version of traditional liver and onions is made with chicken livers in Spain and other countries.
Neck: Best used to make stock and give it a deep flavor if you’re only using the carcass. Same goes for kidneys. Both are also a great base for gravy.
Heart: They can be used to make stock, however, in Brazil they’re often seen as a delicacy to grill.

Finally, chicken feet (5), which are not part of giblets, contain little meat and they’re considered exotic in Western cuisine. However, they’re common in other cuisines, especially in the Caribbean, China, and Vietnam. They’re mainly eaten for the skin and cartilage.

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