The customer cannot check because all she receives is the bird and the giblets, which most housewives use as the basis for gravy.
Giblets of chicken and duck are commonly consumed too.
Then there are giblets which include the liver and heart.
A whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity).
Some are vegetarian, but more often with products like veal or beef kidneys or all poultry giblets (stomach, liver, heart, neck, feet).
Much poultry, especially that sold in supermarkets, is quartered and consequently the giblets are not included.
There are a number of recipes that use giblets.
Poultry giblets can be made to stuffing or stock and are sometimes classified as cuts.
