The bag of innards that comes inside of your chicken is just enough to make a small batch of dirty rice.
Fry the innards with some finely chopped garlic, onion, celery, carrots and green pepper. Toss in some salt, pepper and Bell's poultry seasoning. Then add about two cups of water and simmer for a half hour or more. Remove the meat, pick it off the bones of the neck and mince the remaining meat. Add it back to the pot with a cup of raw rice and cook for approx. 15 minutes.
Serve with some hot sauce.
Cheap and easy!