I've been making chicken gravy the pressure cooker way, then using my
Cuisinart food processor to chop it up.  Then for added smoothness I put
it in the Oster blender.  I got to thinking there might be an easier way.
Has anyone used a Vita-Mix blender to liquidize the chicken, before or
after cooking?  Those are so powerful that I might be able to skip a
step.  What are the effects on the Vita-Mix?  Maybe I want an excuse to
buy one at the next home show.
 
Thanks,
Carol O.
[Posted in FML issue 4300]