>From:    peachybev <[log in to unmask]>
>Subject: Beware!   =3D=3D> Chicken Bones!
>
>I think the Bob's chicken gravy is a wonderful advantage that every
>lucky ferret should be able to be fed.  BUT what about the Chicken
>bones?  Even ground up they still could have tiny splinters and cause
>serious damage....
 
Dear FML'rs w/ Chicken Gravy splattered kitchens, and lip smacking ferts:
 
I use the pressure cooker method to make Bob Church's Chicken Gravy every
2 weeks.  When I chop the cooked chicken bones with a meat cleaver,
marrow pours out of some of the bones.  The leg bones are a good example.
I chop the bones well with the cleaver, then liquify them in a mix with
the meat and the large amount of cooking liquids.
 
I pour the gravy out of the blender and into a very large soup pot.  I
have a wide wire colandar that fits on top of the soup pot.  It is very
broad and not very tall.  It catches a couple of tablespoons of small,
but sharp slivers of bone.  The only bits that go through the wire into
the pot are very tiny and quite digestable, not dangerous at all.
 
Problem solved.  You don't want to loose the content of the marrow from
the bones, though.  It's important to the overall vitamin/mineral
content.
 
By the way, I found the BEST meat cleaver at a junky antique shop for
$20.  It pounds those bones to shreads!  Get a really heavy cleaver.
 
Sift your gravy!
 
Cindy and the brownie boys: Cocoa, Butter, and Sugar.
[Posted in FML issue 4150]