Are the bones critical to chicken gravy? I cooked wing tips for the
ferrets last weekend, but didn't have a bone grinder. It was easy to
remove the bones after a long simmering session, but I want to know how
much better for them it would be if I could add the bones. It wasn't fun,
but it was easy! The meat and skin chunks I forced through a ricer,
which wasn't fun either, but it worked.
Georgia - the left coast one...
[Posted in FML issue 2699]