Giblets, I believe.

gidzzards

1) "Offal is the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones. Depending on the cultural context, offal may be considered as waste material that is thrown away, or as delicacies that command a high price. Offal not used directly for human or animal food is often processed in a rendering plant, producing material that is used for animal feed, fertilizer or fuel." "In some parts of Europe, brain, chitterlings or andouilles (pig's large intestine), feet or trotters, gizzard, heart, head (of pigs or calves), kidney, liver, "lights" (lung), sweetbreads (thymus or pancreas or both), tongue, snout (nose) and tripe (stomach) from various mammals are common menu items." Source and further information: http://en.wikipedia.org/wiki/Offal 2) "The edible parts of a carcass include lean flesh, fat flesh, and edible glands or organs, such as the heart, liver, kidneys, tongue, tripe, brains, and sweetbread." Source: http://www.question.com/link/meat.html 3) "Edible components Typically, the muscle tissue (breast, legs, thigh, etc), livers, hearts, and gizzard are processed for food. Chicken feet are less commonly eaten, though they are popular in Chinese cuisine. The head, internal organs such as the lungs and intestines, and feathers are typically discarded or ground into a protein meal for inclusion in other animal feeds, although Chinese cuisines may retain the whole bird on the dish (with the head), depending on the dish. Internal organs are also popularly used for yakitori. Chicken wings refers to a serving of the wing sections of a chicken. Deep fried wings coated in sauce are also known as Buffalo wings. Chicken eggs are commonly eaten and unlaid eggs removed from slaughtered hens can also be eaten." Source and further information: http://en.wikipedia.org/wiki/Chicken_%28food%29 4) "Giblets are the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs. The term is culinary usage only; zoologists do not refer to the "giblets" of a bird. Giblets is pronounced with a "soft g" sound as opposed to a "hard g", as in gizzard. A whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity). Although it does not technically fit the definition above, the neck is often included with the giblets, as it must be separated from the body during the process of butchering." Source and further information: http://en.wikipedia.org/wiki/Giblets 5) "A gizzard is a specialized stomach with a thick, muscular wall used for grinding up food. It is found in birds, reptiles, earthworms, some fish, insects, mollusks, and other creatures. In certain insects and mollusks, the gizzard features chitinous plates or teeth. The gizzard is also known as a ventriculus, a gastric mill, or a gigerium." "The gizzards of poultry are a popular food throughout the world." Source and further information: http://en.wikipedia.org/wiki/Gizzard 6) I am not really sure what you are referring to with "2 identical glands". - the gizzard is just one organ, also the liver - there are 4 hearts by poultry - the lungs are "typically discarded" - the kidneys or thyroid gland don't seem to be used by poultry Further information: http://en.wikipedia.org/wiki/Bird_anatomy

I know the glands you mean, but I don't know the name. They are tucked in next to the spine, kinda soft and spongey, texture and taste like liver but a a bit more delicate. Even in a bird procured without giblets, they are usually present. Whenever I've roasted a chicken and am picking over the carcass, I always relish these little gems! P.S They aint gizzards (part of digestive system). Giblets is a general name for the chicken offal.