The necks definitely! The giblets are wonderful to make pate with! My parents taught me how to use every part of the chicken , so as to save money as well as have super-delicious food to eat!!! A lot of people have just never been taught how to utilise these parts of the chicken.Or they have a mindset about them being awful. I must say that I feel that way about chicken FEET!! Not for me, I'm afraid!! HA HA HA !!!!
Love chicken necks and giblets equally. Giblet soup is my favourite since childhood and when I make chicken stock/broth I use sometimes 4 kg. of necks. I get the most flavour and the least fat using necks. The giblets are very tasty and hang on to a bit of texture too.
However, I must say that even using so many necks to get a stock, I still end up with a very WEAK chicken stock. Don't know what happened to chickens but it is almost IMPOSSIBLE to buy an ACTUAL boiler anymore. Have bought the free range, the corn fed, the you-name-it chickens and the ALL lack flavour.
I do not make chicken soup, although I do remember my mother making it with the necks and giblets, very tasty, I think that she also used the feet maybe I am wrong. I do enjoy the feet at yum cha not the plain feet the one they have some sort of red seasoning on them