Standard poultry giblets in the bags are gizzard, liver, neck, and heart. Sometimes, they put in an extra piece or two but have never seen any other than those four items. Simmer them and them in some water or chicken broth to make broth to use in gravy or anything else you'd like. I usually add the cut-up heart and gizzard to the gravy.

As Ruthanna said.

To the broth add some diced celery, carrot, onion, and a bit of garlic.
Some diced bell pepper, too, if you like.
When gizzards are tender
(they take longer than the other parts),
Remove neck and debone, add meat back to pot.
Add enough rice to absorb the broth, cook until done.

Delish!

Rusty

I also use the giblets, which traditionally include the liver, the neck, the heart and the gizzard. The liver didn't get added to the pot with the neck, heart and gizzard as it can give a "liver" flavor to the gravy that my family finds egregious. I use the stock from the giblets to make gravy and add the chopped up heart and gizzard to the finished gravy, along with any meat gleaned from the neck.

The liver was reserved for the cat and the dogs, but I have no housepets at this point, so I'll have to cook it for Ashley's beasts or Amanda's dog.

Annie

The linked page has a picture which will help identify the parts.

Here is a link that might be useful: Giblets picture

I am pretty sure it was the gizzards and liver. They are in my fridge and I can't bring myself to try them:(. For this time, I may give my dog a treat and give it a go next time. I'm such a wimp - a disappointed one at that.

Don't be disappointed, cookie, there's always next time and your dog will be a very happy pooch. (grin) Sometimes it takes some effort to get past something you're uncomfortable with, sometimes you never do. That's why chopping them into tiny pieces and adding them to the gravy boat works so well.

Here we even have a small dive bar/restaurant called "Joe's Gizzard City". It was on Diners, Drive Ins and Dives, and their speciality is, of course, gizzards.

I like them, but they can be tough if not cooked long enough, especially the connecting tissue in the middle, so be prepared to chew if you do decide to eat them,.

Annie

My grandmother always starte Christmas & Thanksgiving turkey dinners by putting the "presents" from inside the bird in a pot of water to simmer on stove. She used the liquid to moisten stuffing, if needed. Whatever liquid was left went into gravy.

At my house we fought over who got to eat the liver and gizzards...they never lasted long enough to make it into the gravy. My Mom would simmer them in chicken broth till done and then put them to cook in a bowl Then we who were starving waiting for the dinner would circle the bowl!!
Joann