Hi all,
Interesting thread topic by the way.
When we butcher chickens, we save the liver for liver pate, (yum yum!
) Note: Some of the livers, from old hens, or chickens that have liver problems, will be very pale. these ones we feed to the dogs. the heart and gizzard we save for giblet gravy, if we're going to roast the bird. if not then these go into the chicken broth. the feet also go into the broth, except if they have feathers on they're feet in which case they go to the dogs, as do the lungs.
we have fed the offal to pigs and dogs in the past, but this past year we fed it to our black soldier fly's. the only problem was that two five gallon buckets of offal turned out to be to much for the larvae ( they loved it for the first two days, but the ammonia released by the decomposing guts caused them to climb out of the bin) so we will have to do some thing different next year.
As for the feathers, we always feed them back to the chickens. since they are mostly protein, why let them go to wast? the feathers to big for the chickens to eat, will rot down and fertilize the pasture, or if the chickens are penned up, they will make excellent bedding.
Hope this helps.