Are the bones critical to chicken gravy? I cooked wing tips for the ferrets last weekend, but didn't have a bone grinder. It was easy to remove the bones after a long simmering session, but I want to know how much better for them it would be if I could add the bones. It wasn't fun, but it was easy! The meat and skin chunks I forced through a ricer, which wasn't fun either, but it worked. Georgia - the left coast one... [Posted in FML issue 2699]