I use all I can for broth, but I don’t eat the stuff you are talking about, feathers intestines, and such. I’ve even been known to save some hackle and saddle feathers for people that make jewelry. If you scald the feet you can peel the skin off and twist out the toenails, but that can get a little tricky. If you get it right the skin comes off pretty easily but if you overcook it, the skin tears and is a pain to get off. The feet go into the broth.
I keep two buckets available when butchering. In one, I toss things the chickens can eat, mainly fat and bits of other tissue. Exactly what depends on how many I’m butchering and how many I have to eat it. I don’t like having that stuff laying around to attract things that eat chickens. I’ll empty the gizzard and crop in that bucket and cut the crop into a few pieces for them to eat. Lungs usually go in there too.
I open some of the intestines to see if they are carrying worms but usually the intestines don’t go in that bucket. I don’t see anything wrong with it. They are all carrying the same bacteria, that’s part of flock immunity. It’s usually more of a how many chickens to eat it thing.
I do various things with the feathers, heads, intestines and other stuff. I have buried it in my compost but that depends on what stage my compost is in. It takes more than a couple of days to break down but if you bury it deep things probably won’t find it and dig it up. I do have a cover to put over mine.
In the fall when I do most of my butchering, I bury it in the garden. Other times of the year I bury it in my orchard. I had something dig it up once, dog, coyote, maybe something else, so now when I bury it I cover it with wire weighted down with some pavers to stop things from digging it up.
A time-honored rural tradition is to carry it off for the vultures, coyotes, and maggots but you have to have the right place for that to work.