That would have been my approach, as well. Also, stir frying them. I’d probably go with something heavy on the garlic and hot peppers.
Invite me over. I loooooove me some hearts and gizzards.
Mince them and make a giblet gravy. Serve over bread, fresh biscuits, or sliced chicken breasts.
My grandmother would have made fricasee.
I put gizzards in soup. I’ve never cooked with hearts, but I’ve eaten them in restaurants prepared like a kebab, grilled on skewers.
Toss the neck in a crab pot, toss crab pot in the bay, wait, catch crabs, steam crabs, eat crabs, praise!
I WAS going to suggest going the Dr. FrankenChicken route (you know, take them into the lab and create an army of revenant poultry), but then you mentioned that you had already cooked them.
Well, ISTM that if you cooked them, you probably consider them to be food (unless you were just trying to deny their use to a REAL Dr. FrankenChicken, in which case, may I offer the thanks of a grateful nation), so I’m going to just follow the crowd and say “Eat them.”
Neck?