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?
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.
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.
Most Recommended Discussions on Home Cooking
Dec 11, 2013
What's for Dinner #260 - The...
about 5 hours ago
Need an idea to serve ladies...
about 3 hours ago
Need suggestions for tasty make...
about 8 hours ago
about 4 hours ago
What cookbooks have you bought...
about 1 hour ago
40 Impressive Birthday Cake Recipes
See All 41 Recipes »
Thanks for participating in this test. If you've provided your email, we'll get back to you as soon as we can.
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise