“Sew the necks up on one side. Mix flour, fried onions and chicken fat and stuff the necks.” This is a line from a notebook in which my grandmother wrote out family recipes for me by hand, a few years ...

Thigh, breast, wing... everyone knows them. But what about the parts of the chicken that usually go straight to waste? The carcass, neck, backbone and giblets such as the liver, heart and gizzard are ...