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Giblets and offals are the edible parts of an animal that do not come from its carcass. The organs are called giblets when they are the entrails of poultry; offals when they come from four-legged slaughter-house animals.
They are generally divided into three categories: giblets, which include the liver, heart, gizzard, pinion and neck of poultry; red offals, which include the heart, liver, tongue, kidneys and tail; and finally white offals, which include sweetbreads and brains.
Giblets and offals are generally served as hors-d’œuvres, appetizers, main courses or garnishes. Connoisseurs have long given sweetbreads, brains and kidneys a place of choice in gastronomy!
As a rule, giblets, hearts and tongues must be slow-cooked in liquid until tender. Braising or poaching is suggested. Livers, kidneys and brains, however, must be cooked rapidly in dry heat; grilling, roasting or frying are recommended.
Your METRO butcher reveals his secrets regarding the cooking methods and seasonings that bring out the full flavour of the giblets and offals, and gives you all the information you need about techniques, quantities to purchase, nutritional value and storage life of these products.
Giblets are highly perishable and should not be kept more than a day or two in the refrigerator. They are best prepared within 24 hours of purchase.
Giblets can be frozen for three to four months but it should be remembered that freezing will alter the taste, texture and appearance of most giblets.