gizzard

From Longman Dictionary of Contemporary EnglishRelated topics: Birdsgizzardgiz‧zard /ˈɡɪzəd $ -ərd/ noun [countable] HBBa part of a bird’s stomach that breaks down food into smaller piecesExamples from the Corpusgizzard• Remove the wing tips and reserve with the neck and gizzard for a stock.• You get some necks and gizzards from the butcher and boil them; it takes a couple hours.• Add the chicken gizzards and livers and saute for 5 minutes.• His face is transformed as he sticks his fist into imaginary roasters and grabs for gizzards, pulls out the squishy stuff.• She also said that the Department would re-investigate the situation if evidence arose of a further outbreak of the gizzard worm infection.• The gizzard was adjacent to the stomach and lined with hard plates and sandpaper-like surfaces.• Their gizzards are gentle when compared with those of fruit pigeons, which generally destroy the seeds.• The neck, wings, gizzard, and carcass should always be saved and reserved for making stock.Origin gizzard (1300-1400) Old North French guisier, from Latin gigeria “inside organs of animals”

单词	gizzard
释义	gizzard From Longman Dictionary of Contemporary EnglishRelated topics: Birdsgizzardgiz‧zard /ˈɡɪzəd $ -ərd/ noun [countable] HBBa part of a bird’s stomach that breaks down food into smaller piecesExamples from the Corpusgizzard• Remove the wing tips and reserve with the neck and gizzard for a stock.• You get some necks and gizzards from the butcher and boil them; it takes a couple hours.• Add the chicken gizzards and livers and saute for 5 minutes.• His face is transformed as he sticks his fist into imaginary roasters and grabs for gizzards, pulls out the squishy stuff.• She also said that the Department would re-investigate the situation if evidence arose of a further outbreak of the gizzard worm infection.• The gizzard was adjacent to the stomach and lined with hard plates and sandpaper-like surfaces.• Their gizzards are gentle when compared with those of fruit pigeons, which generally destroy the seeds.• The neck, wings, gizzard, and carcass should always be saved and reserved for making stock.Origin gizzard (1300-1400) Old North French guisier, from Latin gigeria “inside organs of animals”
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