I tried to email the person who asked about the splinters in Bob Church
gravy when it is processed w/ a blender.  Since my post bounced back I
thought I'd post my response on the FML.
 
When I make gravy I boil the chicken and extra fat like I would to make
soup.  I then run it through the blender, let it cool awhile and add extra
vegetable oil, ferrevite, etc.  and put it in containers for freezing.  I
don't worry about the slivers anymore because I always make sure my gravy
is watery before serving (my guys prefer it very thin).  The slivers fall
to the bottom and my guys just leave them behind!  Hopefully yours would be
as wise...I'd watch them w/ a serving, and if there are any doubts I would
force the gravy through a seive.
 
Cooked bones DO splinter.  One of my coworkers feeds her dog home prepared
food.  Every day her dog gets a chicken wing or neck.  When I acted
concerned she explained that cooking changes the texture of the bones.  My
dog would eat the splinters, but the ferrets seem to avoid them like the
plague..  I'd love to put everyone on a natural diet, but I'm a little too
lazy....
 
Pat
[Posted in FML issue 2933]