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]