I've been making gravy for several years, following the pressure cooker
way. I find I need to pressure cook the bones for 40 minutes. If I use
a real roaster it is an older bird and the bones are harder. Usually
I use a large fryer and add a leg quarter if needed to get up to six
pounds. No matter what type, I still need 40 minutes. But here's how to
save your blender: an extra step of chopping everything up first, after
cooking and cooling, by putting the chicken into a food processor, then
ladle the slurry into the blender, add the other ingredients and pour
through a large strainer into the 8 quart bowl or pot.

I have gotten a couple Cuisinarts at thrift stores. You can't beat them
for power. Sometimes the knobby ends of the legs will get stuck on the
tip of the blade and I have to stop it and remove the bone, so instead
I've been chopping off the joint and discarding the joint before
cooking. The other investment for great gravy is a Vita-Mix . You've
probably seen them demonstrated at fairs and home shows. Even Costco
has someone in on Sundays sometimes and they are sold for $365. You can
use it for your own food prep between making gravy. Just use enough
water with the chicken to let it swirl nicely as it runs. Then freeze
the gravy in flat storage boxes or whatever and make a bunch of small
ice cubes to keep in a zip bag.

Carol J. Owens
Ferret Friends, Inc.
Tucson AZ

[Posted in FML 6073]