Actually these were beef bones. We do not give chicken bones to the dog. Chicken kelaguen has no bones. It is chopped chicken meat pickled in a spiced lemon juice and delicious. Check out the following recipes I Googled for you:

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5 pounds of skin-on chicken thighs
2 cup of lemon juice (fresh)
1/3 cup of lemon powder (UPDATE: original recipe had 1-1/3 cups)
4 tbsp. of lime juice
4 tbsp. of salt
1 medium yellow onion, diced
2 tbsp. of diced hot red peppers
1/2 cup of diced green onions
1/2 cup of fresh grated coconut

Grill the chicken thighs, unseasoned. Make sure they aren't overcooked; juices should still be flowing when you pierce it with a knife or a fork. Let it cool enough to prepare, but it should still be warm for the next steps.

Dice/cube the chicken, about 1/2-inch pieces. You can skin the chicken if you like, but for most authentic flavor, include the skin in your diced pieces.

Combine the lemon juice, lime juice, lemon powder and salt, making sure the salt is well dissolved. Set aside half the liquid mixture.
Pour one half of the liquid citrus mixture with the warm chicken and mix so that there is an even coating on all the chicken pieces. Add the onions and hot pepper and mix again. (Traditionally, we hand-mix at this step).

Refrigerate overnight.

Add the rest of the liquid mixture to the chicken and toss/mix again. Garnish with the coconut and green onions.

Serve cold with hot white or brown rice, wrapped in warm corn or flour tortillas, or by itself.

You can add more or less salt to taste, and add more or less hot pepper to achieve the desired spiciness.
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Kelaguin Monuk (Chicken & Grated Coconut)

One of the most popular Chamorro dishes, kelaguin is often served with the main meal but makes a great starter or appetizer.

1 chicken baked or barbequed without spices.
1 medium coconut grated
1 or 2 lemons
1 bunch green onions
3 tbsp crushed red pepper
salt

Some people use a food processor, but REAL Chamorros wouldn't think of it!

Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others. Serves 4-6.

Serve with warm tortillas or try something untraditional, shrimp chips!