Inside the chicken. Gizzards, hearts, liver, and necks.
Best cooking method:
Parts can be separated and used for different purposes. Often gizzards are used to make chicken stock or gravy, but they might also be cut up and simmered with garlic, potatoes, onions, and carrots.
Try a classic giblet gravy if it’s your first time around.
Chicken heart, chicken liver, chicken necks.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.