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]