Gosh, I suppose someone could start a whole thread on chicken offal.
Usually with one chicken, just saute up the liver and gizzard, the treat for the cook. Can also do so with the heart but that is not my favorite.
Or, as amber said, will take the heart, gizzard, and neck and make a quick stock with mirepoix and seasonings, and use for a sauce. You can get enough to serve with the chicken. Don't use the liver in the stock, don't like the taste it adds and besides, there is nothing better than a sauteed chicken liver.
I think that chicken insides are very overlooked as good eating. We can sometimes buy the livers or gizzards at the local supermarkets in plastic containers. Yum. But as I say, that could be a separate topic.