Poultry offal refers to the internal organs and other parts of birds, such as chickens, ducks, and turkeys, that are not typically sold as whole meat. Common types of poultry offal include livers, hearts, gizzards, and necks. These parts are often used in various cuisines around the world, providing rich flavors and nutritional benefits. In addition to being a source of protein, poultry offal is also rich in vitamins and minerals, making it a valuable ingredient in many dishes. Chefs and home cooks alike utilize offal in soups, stews, and pâtés, showcasing its versatility and enhancing the overall culinary experience.