Roasted Bone Marrow & Toast

 
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Ingredients

  • 4 Marrow bones (2-3” thick)

  • 1 tablespoon rendered lard or neutral vegetable oil 

  • 1 cup fresh Italian parsley, roughly chopped

  • 2 small shallots, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly grated horseradish root 

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon drained capers

  • Sea salt and freshly ground black pepper

  • 4 slices rustic white bread (cut 1/2” thick, grilled or toasted)

Directions 

  1. Preheat oven to 450°. 

  2. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. 

  3. Drizzle bones with rendered lard or oil.

  4. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. The bones should appear golden-brown when finished. 

  5. Meanwhile, toss parsley, shallots, olive oil, horseradish, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.

  6. Using a long thin spoon or butter knife, scoop the marrow onto the toast, top with salad, and garnish with a pinch or two of sea salt and black pepper.

Did you know you can buy bones from us? Well, you can, and this is how:

 

Chicken Broth

 
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Ingredients

1 roasted chicken carcasses (wingtips are desirable)

Ice, approximately 1 pound (optional, cold water will work as well)

1 large yellow onion, diced

2 small carrots, diced

1 small head of fennel, diced

Small bouquet of thyme, parsley, fresh bay (optional)

Canola oil

Technique

Assemble your ingredients.

Transfer the carcasses to a stock pot large enough to accommodate the bones with plenty of headroom. 

Cover the bones with a generous amount of ice (This step is optional and will yield a more clear broth. If you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

Cover the bones with the water. The bones should be completely submerged, add more water if necessary. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure a flavorful, nutritious and crystal clear broth. 

Place the stock over a medium burner and slowly bring the contents up to 170-190 degrees. Once the temperature is within that range, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for about two hours.

While cooking the stock, skim off any foam that rises to the surface every 30 minutes or so. This is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat will cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, bone flavored, unappetizing meat water.

When you are satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics. That is, add your onion, carrot, fennel, and if you choose add the bouquet of herbs.

Simmer for an additional 30-45 minutes.

Strain your broth through a conical sieve or basic kitchen strainer. If you want a clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

Chill immediately or chill to below room temperature and/or proceed to processing for canning. The broth will keep for up to 5 days refrigerated or up to two months frozen. 

Would you make tea out of garbage and give it to your family? No! So don’t make broth out of factory-farmed animal bones! Our birds our 100% pasture-raised, hormone and anti-biotic free! They eat nothing but bugs, worms and GMO free chicken feed. Healthy animals have healthy bones and healthy bones make happy tummies! Stop buying grocery-store birds and click the link below to join the Club!

 

Beef Bone Broth

 
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Ingredients

  • 4-5 pounds of mixed beef bones. (neck, marrow, and knuckles are ideal)

  • Ice, approximately 2 pounds (optional, cold water will work as well)

  • 1 large yellow onion, diced

  • 2 small carrots, diced

  • 1 small head of fennel, diced

  • 1 sachet of aromatics (black peppercorns, thyme, parsley, bay leaves)

  • Canola oil

Directions

1. Assemble your ingredients.

2. Preheat your oven to 375 degrees.

3. Throughly rinse your bones with warm water to remove any blood or bone debris. Dry the bones, coat them with the canola oil and roast on a baking sheet for approximately 45 min or until the bones are golden brown. Turn bones over at least once during roasting to ensure even browning. 

4. When the bones are finished roasting allow them to cool long enough to handle. Then, rinse the bones a second time with warm water to wash off any residual fat or coagulated proteins stuck to the bones. 

5. Transfer the bones to a stock pot large enough to accommodate the bones with plenty of headroom. 

6. Cover the bones with a generous amount of ice (this step is optional and will yield a more clear broth, if you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

7. Cover the bones with cold water, they should be completely submerged. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure an unctuous, flavorful, nutritious and crystal clear bone broth. 

8. Place the broth over a medium burner and slowly bring the contents up to 190 degrees. Once at temperature, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for 6-8 hours. 

9. While the broth cooks, skim off any foam that rises to the surface every hour or so. This foam is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat would cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, unappetizing bone-flavored water.

10. When you’re satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics (your onion, carrot, fennel, and if you choose add the bouquet of herbs). The aromatics will have imparted their flavor and nutrients to the broth after one hour. 

11. Strain your broth through a conical sieve or basic kitchen strainer. If you want an even clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

12. Chill immediately. The broth will keep for up to 5 days refrigerated or up to two months frozen. 

Indeed, stock is everything in cooking. Without it, nothing can be done.

-Escoffier