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Well, by cooking it for the cat you are killing all the wonderful enzymes...
the 'power foods'...the first thing an animal eats after the kill before
another animal may come.
Just saying...
With chicken, I save the neck, giblets, heart and any big wads of fat in bags in the freezer. When I get enough and have some aging carrots, celery, onions, it all goes in a pot for great stock.
Occasionally, I freeze some of that chicken fat that I skim off the top of the stock. This is called schmaltz and makes the best matzoh balls!
Turkey, it's the same internals but I cook it up the day before I cook the bird,and use the stock for making the gravy.
I used to save the liver for pate, but rarely bother anymore since I can get wonderful pate with black truffles at Trader Joe's.
I save mine for making broth but sometimes I'll snack on the heart and liver if I have a way to cook them while I'm preparing the rest of the meal. I take all my leftover chicken parts - necks, backs, wing tips and innards and put them in a ziplock in the freezer. Once I have a decent amount, I boil them with onion, garlic, carrots and celery and seasonings for homemade chicken stock.
Ok, what does one do with those "innards" you find inside a chicken? In turkeys, they are usually taken out and put in a little pouch. I do know, from my mother, to remove the liver or if you cook with that inside it will ruin the turkey, the bile comes out and is bitter I imagine the same for a chicken......
Tonight I'm roasting a 6 lb chicken, and, remembering Mom's cooking, I poked inside and found the "innards" This must be a chicken for advanced cooks, they were NOT put in a separate baggie!
Ok, so I pulled out what appears to be a heart, liver, neck, altogether, appears to be at least 1/2 pound of "stuff" I put it in a baggie in the fridge, wondering, WTD with it?
Besides cook it up and give to the cats
First I have (only once) forgotten to take the innards, as you call them out and no, it will not ruin your turkey, but there are ways to use them that are a heck of a lot better than leaving them inside. I use the turkey gizzards to make our gravy. I boil them with a little garlic, onions and carrots, just like dad did. Then I chopped them With a chicken I would save them and use them to make broth. When the chicken is gone, put the bones, and the gizzards along with spices, onion, carrots, celery, whatever in a crock pot or pot on the stove, simmer for several hours, strain and you have wonderful broth to freeze and use to make soup, cook rice in, whatever
I save the "innards," wing tips, and carcasses and freeze them. When I have enough I boil them with onions, garlic, celery, carrots, and fresh thyme to make a tasty stock.
Put them in a pressure cooker, browning first then add a bit of water and
one chicken bouillon cube or 1/2 tsp. of chicken bouillon paste.
After the pressure process is complete make a gravy and pour over
REAL Mashed Potatoes
Whoa, now that is smart.
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