DiamondEcho wrote:I think it used to be quite common to leave a bag of the giblets inside the birds body cavity. Presumably to go towards making a gravy or similar? I've certainly accidentally cooked a chicken/turkey and only discovered a poly bag of bits and pieces inside afterwards
Yes, the liver and (destoned and cleaned) gizzard and sometimes the neck are left to make gravy.
The 'proper' way to present them on a dressed chicken or turkey is for slits to be made in the wing web, the liver slipped through and around on one wing side and the gizzard on the other, and the wing bones then folded beneath the bird to hold the offal firmly.
The neck would be left loose inside or even remain on the bird but folded under.
Standards have slipped! I blame the schools, Johnny Foreigner and anyone else I can think of.