I believe it is the long bones, such as the leg bones, that are prone to
splintering.  And I think it is a drier heat, such as roasting, that makes
them more brittle.  Boiling, as suggested, is more likely to soften.  If
concerned, do as the gravy recipe suggests, and grind bones and all to
make pieces that are very small.
 
Debra in Fort Worth
[Posted in FML issue 3692]