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Marrow bones and soup

aimee Sep 28, 2004 11:22 AM

I'm making chicken soup that includes marrow bones. I've never worked with them before and I'm not sure what to do with them when the soup is done. Does the marrow get scraped into the soup or used separately?


  1. p
    PolarBear Sep 28, 2004 08:53 PM

    I use marrow bones when making oxtails (another MC scare item) in a thick rich reduction sauce rather than a soup or stew. It's basically a bordelaise through a three step process out of Joy of Cooking, mirepoix > esapagnol (brown sauce) then turning it into a bordelaise at the very end adding some red wine, lemon juice, chopped parsley and the marrow that is extracted from the bones and reserved after a few hours of simmering before it escapes into the sauce. Adds an incredible richness, serve over pasta shells.

    1 Reply
    1. re: PolarBear
      ceciliar Dec 17, 2007 08:26 PM

      In the Philippines, we have a dish called "nilagang baka"(boiled beef). My grandma made it with bone marrow. I remember all my brothers and sisters and cousins trying to get the coveted marrow. Since there's so many of us, only the lucky few gets it. We eat it over piping hot rice.

    2. a
      aimee Sep 28, 2004 12:55 PM

      Thanks for all the responses. I'm trying to include the link from epicurious. If it doesn't work go to the site and type in "chicken soup with loads of vegetables".

      Link: http://www.epicurious.com/recipes/rec...

      1. m
        Mrs. Smith Sep 28, 2004 12:44 PM

        Aimee, I commend you for making such an old-fashioned, nutrient-rich soup. Not many people mess with marrow bones anymore. I make beef broth with marrow bones whenever I can get them, but have never seen a chicken soup recipe that incorporated marrow bones. If you get a chance, and are so inclined, I'd love it if you'd post the recipe.

        Maybe this is why the cliche of the "Jewish Mother's chicken soup" has some validity to it? Marrow, while highly fatty and caloric, is also EXTREMELY high in nutrition value. It's very good for you. Add to that a slow-cooked poultry broth and it's almost a super-food. I can believe that this soup would cure colds.

        I'm sure there are people out there skeptical about the marrow. It's just my view (and a few other nutritionists) that moderate amounts of these types of foods are very very good for the body. Broth is one of the most underrated health foods, in my opinion. I have anecdotal evidence from my experience to back it up, and a few books agree with me. Plus it's yummy.

        The book below talks about the benefits of broth, marrow, and lots of other neglected healthy foods (not only veggies are healthy!)

        Link: http://www.amazon.com/exec/obidos/tg/...

        1 Reply
        1. re: Mrs. Smith
          Karl S. Sep 28, 2004 03:29 PM

          Yes, marrow may well be the food that made the difference for the development of homo sapiens: there are archaeological digs that have found masses of cracked bones in east Africa. The theory is that our predecessors were able to use their opposable thumbs to hold the large bones that had been left by animals of prey, crack the bones open, and then eat the very nutrient-rich marrow that the predator animals could not get to. Et cet.

          Just as marrow bones can be used to make chicken soup, so poultry bones can be used in certain beef broths. Using both gives a rounder flavor. Everyone things that poultry broth is lighter, while it is actually often sharper than pure beef broth: the two combined achieve a wondrous whole.

        2. c
          Chas Sep 28, 2004 12:16 PM

          You can either eat the marrow before serving the soup as a rich treat for yourself or you can leave it in.

          1. a
            Alan408 Sep 28, 2004 11:55 AM

            If you share your recipe, I think you will get better answers. Like Nghe, I am confused, when I think of marrow bones, I think beef bones.

            What is your recipe ?

            Do you want cloudy or clear soup ?

            5 Replies
            1. re: Alan408
              aimee Sep 28, 2004 12:06 PM

              It is chicken soup made with chicken as well as beef marrow bones. It's from Joan Nathan's Jewish Cooking in America. It's a pretty standard chicken soup recipe except for the marrow bones. I just finished simmering it and it looks great. There is still marrow inside the bones although some of it has come out into the soup.

              1. re: aimee
                Alan408 Sep 28, 2004 12:32 PM

                Reads like a "rich" tasting soup. I am guessing your soup has some cloudyness to it.

                You have a choice with the marrow. I like marrow, and would either put it on toast or in the soup. You will have to scoop the marrow out of the bone. Or, you can leave the marrow in the bone and dispose.

                1. re: Alan408
                  Michele Cindy Sep 28, 2004 02:38 PM

                  The best part is gnawing on the bones, and sucking out the marrow.

                  1. re: Michele Cindy
                    Chas Sep 28, 2004 04:10 PM

                    I'm with you "MC" I got my start with Marrow bones because of my Grandfather. When my Grandmother would make beef soup, she'd take the bones out for him to enjoy before serving the soup and meat. Watching him enjoy those bones would make a Vegetarian hungry :) After my first taste, I was hooked for life. Cholesterol be dammned!!!!

                    1. re: Chas
                      dw Oct 1, 2004 12:35 AM

                      my mother always uses the "handle" of a teaspoon to get the marrow out of the bone. as a child, i never liked the rich taste and would refuse whenever my mother offered me some. now, i always eat the marrow because it reminds me of home.

            2. n
              Nghe Sep 28, 2004 11:49 AM


              Marrow bones for chicken soup?
              Am I missing something? Do you plan to use beef bones to make chicken soup? Otherwise, I don't think there is any marrow issue when you use any part of a chicken including the chicken carcass to make chicken soup.

              You need to periodically discard the yellow fat layer on top of the broth to reduce cholesterol.


              1 Reply
              1. re: Nghe
                Nyleve Sep 28, 2004 12:25 PM

                My mother always put beef marrow bones in her chicken soup. It was still chicken soup, as far as I was concerned, and I think the marrow bones addded something. When the soup was served, the marrow bones went on a plate and we always ate the marrow on bread sprinkled with salt. It's the best. (Sometimes the marrow escaped into the soup and could be found floating around in the broth, or maybe it disintegrated.)

              2. c
                Candy Sep 28, 2004 11:25 AM

                Usually it cooks out into the soup

                2 Replies
                1. re: Candy
                  Nghe Sep 28, 2004 05:04 PM

                  With all the recent scare about Mad cow disease, people tend not to use beef marrows anymore.

                  For me, I still don't care. Taste too good to turn it down!


                  1. re: Nghe
                    Candy Sep 29, 2004 07:19 PM

                    Luckily, here in the US is Mad Cow is not a real issue!

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