I made chicken soup the old fashioned way with real chicken, but I boiled it a lot longer than I normally do, and the meat fell off the bones when I stirred it. No big deal getting the big bones out, but at the bottom of the pot, there were little pieces of bone fragments and ribs that pretty much made it inedible once the top layers were skimmed off. I'm wondering, how could I keep the bones separated in the soup? I've heard of people using cheese cloths to boil the bones separately, does anyone have any experience with that? By the way, the soup tasted really good, and I directly attribute that to slow boiling the meat and bones overnight.