Necks, Livers, Gizzards, & Heart
Sometimes it is easier to find a purpose for these parts if you separate them.
Necks: Ever count the pieces of chicken in a can of noodle soup? You have enough from that neck to make a case.
Livers: Do you like liver? Saute the liver until firm and use it as a salad topping by crumbling it.
Gizzards & Heart: Use these together as they are compitable in flavor. Remove the small meat from the gristle and slice the heart into 4-6 slices. Saute them then continue in the same pan making a white sauce or gravy.
Broth: Simmer your chicken parts with chopped onion, celery, and carrots until chicken is done. Debone neck and chop chicken parts and return to pot. Season to your liking.
It will be interesting to read what you did with those chicken parts. Don't ever never freeze them raw until you save up a few batches.