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]