A friend of mine who does not have access to a meat grinder just tried the
following for making Bob's chicken gravy. She cooked a whole chicken in a
pressure cooker for about one hour. The bones became soft like canned
salmon bones, and easily mushed up.
Sounds like a far less messy way of doing things!
Linda Iroff
Oberlin, OH
Support the Ferrets Unlimited/Raisin Retreat Ferret Shelter by visiting
http://www.iGive.com/html/ssi.cfm?cid=3585&mid=30146
[Posted in FML issue 2839]