Giblets are the hearts, livers, and gizzards of poultry, mainly chickens and turkeys. They are often packaged up and included within the body cavity of a whole chicken or turkey, usually with the neck and sometimes with the kidneys too. Giblets can be used to flavor homemade stock or gravy. In classical cuisine, giblets would be cut up and simmered until tender, usually with potatoes and onions as well as other items such as carrots, garlic, and bacon. Alternatively, they can be dusted in flour, browned in butter, and simmered in wine before getting chopped up and used in a number of sauces. Turkey giblets are usually significant enough in size that they can be used in a dish like pâté. The liver is best pan-fried with garlic and spread on toast. Turkey giblets are most commonly used to make a giblet gravy. The parts (besides the liver, which becomes bitter when boiled) are simmered with herbs and vegetables to make a flavorful giblet stock. Then, the turkey pan drippings, stock, flour, and cream combine to form a thick gravy, and the chopped giblets are stirred back in at the end.