Hey, I'm thinking the same thoughts as you these days. So, I've been looking at how much we can eat of the insides, for example besides liver/heart/gizzard, I just ate the spleen, which was actually very tiny. Tasted strong, like liver. But okay to eat. A dish of spleens might be nice to try. Also, you can include the head in your stock pot, as long as it's been de-feathered. I used the head, as well as feet & bones for a super rich stock. I also melt down the fat, and freeze it for use in other dishes (it's sort of like butter).
I fed all the discardable raw guts (except the gall bladder) to the birds. They went crazy for them. As long as your slaughtered bird(s) are healthy, there's no reason not to feed to your existing flock, if you have them. Otherwise, there are people who eat fermented parts, like intestines. But I haven't tried yet.
Other cultures, other cuisines, if you know what I mean. But no one says those folks aren't healthy, and maybe healthier than we are. I may try it sometime.
Besides the edible parts, you can wash the feathers with a tiny bit of baby shampoo and dry them for use in projects.
Otherwise our soils desperately need blood, bones, fat, feathers, and anything else that would be tossed into the trash. After you've extracted everything you can for your food and feeding your livestock or pets, etc... bury deep the rest in your garden and don't throw anything away. IMO, that's the best way to honor the life that was given.
