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Probably not, but it should be removed. Did you look at the link I posted? Hopefully the carcass is now resting in the fridge for 48-72 hours before cooking(for rigor mortise to pass-or meat will be very tough). I would cut up bird in parts(have you ever cut up a chicken before? If not...

I usually loosen and remove the crop and trachea first, then go in the back. I withhold feed over night to clear intestines, then give a tablespoon of scratch grains 30 minutes before slaughter to make the crop a bit easier to grab and peel away.

The gizzard or the crop? Crop is on right side of neck/chest area..can be full of feed if you don't fast them before slaughter. Gizzard is deep inside body cavity.....thick muscle , with grit and maybe feed inside. This tutorial shows all organs...

Good management!

I butcher my hatched cockerels by 13-16 weeks, still tender enough to put on the grill and just about when they start causing trouble.

Ditto Dat^^^