If you pressure cook the chicken for 45 minuets or more most of the bones will become so soft that you can bream them up with a spoon. I have found that the only bones that don't soften are the legs and large wing bones. This also works on pork and lamb neck bones. I happen to be lucky to have a brother who does a lot of cooking for the fire dept so I have a big cooker. My little cooker does just fine but only 1/3 the size batck. Peace Wendy H. Harmony House where alls you need to belong is four legs and fur. [Posted in FML 5464]