Spleen - yum!
The Japanese have the right idea of using everything but the beak when it comes to chicken. A yakitori bar I went to had the following skewers available:
"Roasted Giblets:
Tan (pork Tongue)
Hatsu (Heart)
Reba (Liver)
Shikin (Gullet)
Nankotsu (Throat)
Chire (Spleen)
Teppo (Archo)
Shiro (Large Bowel)
Gatsu (Stomach)
Komekami (Head Meat)
Harami (Diaphragm)
Kobukuro (Uterus)
Leg
Breast Meat "
I tried a few, all good, but balked at the chicken sashimi. Finally tried that on my last trip, very good indeed! (they pasteurise it so no worries about bacteria)
Biting the hand that feeds IT
