I've been making chicken gravy the pressure cooker way, then using my
Cuisinart food processor to chop it up. Then for added smoothness I put
it in the Oster blender. I got to thinking there might be an easier way.
Has anyone used a Vita-Mix blender to liquidize the chicken, before or
after cooking? Those are so powerful that I might be able to skip a
step. What are the effects on the Vita-Mix? Maybe I want an excuse to
buy one at the next home show.
Thanks,
Carol O.
[Posted in FML issue 4300]