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]