Mezza the cool thing about the backs and necks and carcasses from your butcher are that there isn't alot of meat on them to mess with! But the flavor is outstanding! I only use 1 whole bird cut in parts for my stock but I use lbs and lbs (as much as I can get in my roaster to brown) of the backs, necks, wings and carcasses from the butcher dude.
And I never knew that about gizzards but growing up now that you mention it, both my mom and my grandmom would save the gizzards for stock unless they were frying chicken (in which case, the gizzards got fried and fought over along with the heart and liver!). |