Hooray for Liz and mentioning using her Vita-Mix for the gravy. I use mine also but do the first step of chopping the cooked chicken into a gruel in the Cuisinart food processor first. It save some wear and tear on the container of the Vita-Mix. Now, I realize not everyone can buy a Vita-Mix at about $400 minimum ($360 at Costco when they have a demo there) but recently I watched an infomercial with Montel Williams selling his Health Master which is similar and only $200 if you ordered right then. I would like to know if anyone has one of them and how do you like it? It seems that could be a way to make good smooth gravy for a lot less. I use an old Mirro second-hand aluminum pressure cooker for the chicken bones. I bought a new gasket but it doesn't do as good a job at sealing it as the original so I still use the one it had but I did replace the fuse. The important thing about using a pressure cooker is to wait until all the air is exhausted and you see only steam coming from the vent before putting on the pressure guage or weight. If you have a hard time seeing the steam hold a pan lid or spatula above the vent and watch the steam condense on it. I also have a Nordicware Tender Cooker pressure cooker which is good for people foods, just put it in the microwave for the prescribed times but did not have good success with the chicken bones. Maybe it doesn't get hot enough; the recipes are tested with a 700 watt MW so I use my smaller oven for it. Carol J. Owens Ferret Friends, Inc. Tucson AZ [Posted in FML 7466]