I grew up eating chicken gizzards and chicken hearts practically straight out of the pot -- finger food for my family. Slightly messier but also wonderful was gnawing on boiled chicken and turkey necks. Those were the days!
A very simple recipe: www.mygorgeousrecipes.com/chicken-liver-and-onions/ Chicken livers and onions (me - red onions and a large, fresh garlic clove). My livers have their own heart attached, I cut the livers into equal sizes, quartered the hearts and discarded the (hard) aorta. Since I'm alone, I'm doing a cheat: instant polenta. I add some squeezed lemon juice and a bit of piri-pîri sauce.
She is originally from Romania and now lives on the Isle of Man.