I've been making gravy for several years, following the pressure cooker way. I find I need to pressure cook the bones for 40 minutes. If I use a real roaster it is an older bird and the bones are harder. Usually I use a large fryer and add a leg quarter if needed to get up to six pounds. No matter what type, I still need 40 minutes. But here's how to save your blender: an extra step of chopping everything up first, after cooking and cooling, by putting the chicken into a food processor, then ladle the slurry into the blender, add the other ingredients and pour through a large strainer into the 8 quart bowl or pot. I have gotten a couple Cuisinarts at thrift stores. You can't beat them for power. Sometimes the knobby ends of the legs will get stuck on the tip of the blade and I have to stop it and remove the bone, so instead I've been chopping off the joint and discarding the joint before cooking. The other investment for great gravy is a Vita-Mix . You've probably seen them demonstrated at fairs and home shows. Even Costco has someone in on Sundays sometimes and they are sold for $365. You can use it for your own food prep between making gravy. Just use enough water with the chicken to let it swirl nicely as it runs. Then freeze the gravy in flat storage boxes or whatever and make a bunch of small ice cubes to keep in a zip bag. Carol J. Owens Ferret Friends, Inc. Tucson AZ [Posted in FML 6073]