Giblets
(pronounced JIBB-letz; also GIBB-letz) are the
heart, liver and gizzard of poultry. The word
comes from Middle English "gibelet," which in
turn came from "gibier" — Old French for "game."
The English altered the word to "giberet," and
it formerly meant "a game stew." Today many
cooks use giblets to make gravy; others broil or
fry them to make appetizers or main dishes. Here
is some background information about poultry
giblets.
What Are Giblets?
Giblets are defined as the heart, liver, and
gizzard of a poultry carcass. Although often
packaged with them, the neck of the bird is not
a giblet.
The heart is the muscular organ that
pumps blood through the body of the bird.
The liver has numerous functions in
digestion and absorption of foods. Its primary
function in digestion and absorption is the
production of bile. Bile facilitates the
solubilization and absorption of dietary fats
and the excretion of certain
wastes.
The gizzard is the mechanical "stomach"
of a bird. It is located just after the true or
glandular stomach in the gastrointestinal
system. Since poultry have no teeth and swallow
feed whole, this muscular organ, sometimes
called "hen's teeth," mechanically grinds and
mixes the bird's feed.
How Are They Inspected?
All poultry found in retail stores is either
inspected by USDA or by state systems which have
standards equivalent to the federal government.
At the time of slaughter each bird and its
internal organs are inspected for signs of
disease. The "Inspected for Wholesomeness by the
U.S. Department of Agriculture" seal ensures
that the bird and giblets are free from visible
signs of disease.
In a poultry slaughter plant, giblets must be
chilled to 40 °F or below within two hours of
slaughtering the birds. Each hour, plant
employees sample the finished poultry and
giblets. The product is checked for conditions
not meeting inspection standards, and proper
trimming to make sure all inedible portions have
been removed. Proper trimming refers to removal
of the heart cap, removal of the gizzard lining,
and removal of the gall bladder. USDA inspectors
sample the product twice a shift to check for
conditions that do not meet inspection
standards. Anything that does not meet
inspection standards is not used for human
consumption.
Are Giblets Graded?
No, inspection is mandatory but grading is
voluntary. There are no grading standards for
giblets.
How Are Giblets Packaged and Labeled?
In whole ready to cook poultry, giblets are
located in a bag in the abdominal cavity.
They will not be from the original bird.
Giblets may also be purchased separately as
livers, hearts, or a combination thereof, and
labeled accordingly.
Ready to cook whole poultry is not required to
contain giblets and need not be labeled if they
are missing.
If a bird is labeled "with giblets," it will
contain at least half of each giblet. Parts of
the giblets may have broken off during handling
or may be missing due to trimming. Some are
packed into the body cavity of the bird by hand
and some are packed by machine.
USDA allows poultry processors to use labels
stating that giblets may be missing — or,
"without giblets" (commonly known as "wogs" in
the poultry industry). Giblets may be lost or
broken or may have been pulled from the
processing line for not meeting inspection
standards.
What Color is Normal for Livers?
Normal poultry livers range in color from tan or
yellow to deep mahogany red. A yellow liver
indicates a fattier liver. The color variation
depends on what the bird ate last and has
nothing to do with the age or
health of the bird.
Occasionally a liver may be a shade of green.
Green livers are condemned at the slaughter
plant and are rarely seen by consumers. The
green coloring is due to bile leaching out from
the gallbladder and into the liver. Bile is a
yellow or greenish fluid secreted by the liver
and stored in the gallbladder. Its function in
the body is to aid in the emulsification and
absorption of fats.
Green livers are not harmful if eaten but are
removed and condemned in the slaughter plant for
aesthetic reasons. Sometimes the gallbladder or
a portion of it remains attached to the liver.
It looks like a "green pill". In the plant the
gallbladders are removed by hand or machine and
occasionally one is missed inadvertently. It can
be removed in the home and the liver consumed
with no problems. It is safe to eat the meat
of poultry regardless of the color of the liver
it contains. Remember the giblets are not
packaged with the original bird.
Safe Handling of Giblets
Giblets packaged separately from poultry are
kept cold during distribution to retail stores
to prevent the growth of bacteria and to
increase shelf life. Select fresh giblets just
before checking out at the register at the
store. They should feel cold to the touch. Place
them in a disposable plastic bag (if available)
to contain any leakage that could contaminate
cooked foods or produce.
At home, immediately place giblets (or poultry
containing giblets) in a refrigerator that
maintains 40 °F or below, and use within 1 or 2
days; or freeze at 0 °F or below. If kept frozen
continuously, they will be safe indefinitely.
For best quality, use giblets within 3-4 months
of freezing.
Safe Defrosting of Giblets
There are three safe ways to defrost giblets and
poultry containing them: in the refrigerator, in
cold water, or in the microwave oven. Never
defrost giblets on the kitchen counter.
REFRIGERATOR THAWING. It is best to plan ahead
for slow, safe defrosting in the refrigerator.
As a rule of thumb, whole poultry with giblets
will take about 24 hours for every 5 pounds of
weight to thaw in the refrigerator. A 1-pound
carton of frozen chicken livers will take about
24 hours. Raw poultry and/or giblets defrosted
by this method, may be stored in the
refrigerator 1 to 2 days. During this time, if
giblets are not used, they can be safely
refrozen.
COLD WATER THAWING. Leave the giblets or poultry
containing them in the original airtight
packaging or place in a leak-proof bag. Submerge
the product in cold water and change the water
every 30 minutes to make sure it stays cold. A
whole 3 to 4 pound fryer with giblets should
thaw in 2-3 hours by this method and a whole 15
pound turkey will take 7 to 8 hours, or
approximately 30 minutes per pound. A 1-pound
carton of chicken livers should defrost in 1 or
2 hours.
MICROWAVE THAWING. Cook giblets and poultry
containing them immediately after microwave
defrosting because some areas of the food may
become warm and begin to cook. Holding partially
cooked food is not recommended because any
bacteria that may have been present may not have
been destroyed. Foods defrosted in the microwave
or by the cold water method should be cooked
before refreezing.
Dating of Giblets
Product dating is not required by federal
regulations, however many stores and processors
voluntarily date packages of giblets and poultry
with giblets. If a calendar date is shown, there
must be a phrase explaining the meaning of the
date. Consumers should use or freeze products
with a "sell- by" date within 1 or 2 days of
purchase. If the manufacturer has determined a
"use-by" date, observe it. The use-by date is
for quality assurance, after the date, peak
quality begins to lessen but the product may
still be used. It's always best to buy a product
before its date expires. If a date expires after
the giblets are frozen, they may still be used.
Safe Cooking of Giblets
Traditionally, chicken or turkey giblets are
cooked by simmering in water for use in
flavoring soups, gravies or poultry stuffing.
Once cooked, the liver will become crumbly and
the heart and gizzard will soften and become
easy to chop. Cooked giblets should have a firm
texture. Casseroles containing giblets should be
cooked to 165 °F. Stuffing should be cooked to
165 °F. Chicken giblets are commonly fried or
broiled. Leftovers should be refrigerated within
2 hours.
Accidental Cooking in Packaging
Some giblets are paper wrapped before
being inserted into the poultry body cavity. In
this case, there would be no concern if
the giblets are accidentally cooked inside the
bird to a safe temperature.
If giblets were packed in a plastic bag,
and the bag has been altered or melted by the
cooking process, do not use the giblets or the
poultry because harmful chemicals may have
leached into the surrounding meat. If the
plastic bag was not altered, the giblets and
poultry should be safe to use as long as the
meat is fully cooked. |
|
|
|
