The stock is great. The bones are still full of marrow. Do I scoop it out and put in soup? Or do something else with it?
Toast some slices of French bread in the oven, rub a clove of peeled garlic over the toast, then scoop the marrow on top and enjoy!
Yep. And you can skip the garlic step :) If it's not really salty already a few grains of salt on top is good also.
Make risotto with the stock, at the end where you normally stir in butter and cheese sub the marrow for butter. This is traditional for making Risotto Milanese.
What a fantastic idea! Really.
Bone Marrow Pizza Is In
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