More on bones and marrow …

Getting the goodness from bones and marrow, in two steps:

1.)Cook the bones by roasting and remove marrow from bones:

  • Roast 15 min at 350 F – 375F, until some fat is running out of bones.
  • Remove from oven, remove marrow “hot dogs” from bones.

One way to use this marrow:

  • Spread on toasted French bread or bread of your choice.
  • Sprinkle on some finely chopped, raw greens (kale, lambs quarters, etc.) and onion with lemon, olive oil.  As options, mix the marrow 50/50 with grassfed butter before spreading (in a small food processor); add some chopped parsley to the greens.
  • If you like, top with a thin slice of grassfed sirloin.  We did this and had great results, as shown here:


Another way to use the marrow – add it to stews or pot roast in the Crock Pot.

2.)Boil the “lightly roasted” bones to create a light broth.  (some others like to roast the bones until they are brown – that’s an option)

To cook bones by boiling:

  • Boil for 5 – 20 hrs.
  • Put in 1 – 2 cups of apple cider vinegar, last hour or so, to help dissolve more nutrients from bones.
  • Don’t use any salt.
  • Freeze in pints – boil it down more so it is strong (more like stock than broth) to save freezer space.
  • Add celery to this broth for fiber, use with meat, beans or rice.

From Janet G., with some additions from MP.


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