Growing up Mom would make a chicken go a long way legs and breasts for dinner, wings, backs and necks made soup and she saved hearts and gizzards to make in gravy and served over rice, noodles or boiled potatoes. The livers got diced up with an equal amount of onion, sautéed with salt, pepper and serve on toast points with our eggs in the morning. Now I don't have to wait until there are enough saved as you can get tubs of hearts, gizzards and liver at the store.
