Where have all the giblets gone?

Beats me.  But the last two whole chickens I bought didn't have giblets.  Remember them?  The liver, the neck the gizzard and the heart, all packed in a little paper bag inside the bird?  The liver, sauted, did good things for the stuffing.  The rest of it made the gravy.  Boil them all for as long as the chicken needs to oven roast with some Bell's Poultry seasoning added to the water.  Pick the neck meat, chop the others, and add 'em to the gravy.  Use the broth in the gravy too.
   Cannot understand what's happened here.  Packing the giblets with the bird allows the store to sell offal at chicken prices.  I cannot imagine anyone else who would pay $1.29 a pound for chicken necks and gizzards.