Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, describes how to cut the breast, leg, and wing from the bird, but doesn't say to do anything with the back (other than, presumably, to put it in stock). The back meat tastes perfectly fine to me, although it isn't a large pretty chunk like the other pieces.
Why aren't there instructions on how to carve it too? Should I serve up the back meat? Keep it for myself? Use it as a part of some other cooking?