The bag of giblets inside a good chicken includes the heart, liver, neck and sometimes the lungs, kidneys and crop (the throat muscle chickens use to grind up their food). To prepare the giblets, give them a rinse, then cut away any thick fat or ventricles from the top of the heart and liver. Cibrèo is a traditional Florentine sauce made using chicken offal, and often also includes the cockscomb, wattle and gonads, but I’ve adapted it to turn a more accessible bag of giblets into this remarkably flavourful dish.
