2 marrow bones, each split lengthwise
1 quart chicken stock
6 spring fresh thyme
2 bay leaves
2 tablespoons pimento butter
2 tablespoon olive oil
½ loaf country bread, sliced
Preheat the oven to 350 degrees.
Soak bones in cold water for 2 hours. Rinse. In a small saucepan, combine the cold chicken stock, thyme, and bay leaves. Add the marrow bones, and gently poach the liquid over low heat until the marrow is just done, about 30 minutes.
Sprinkle olive oil over the sliced bread. Toast in oven until crispy. Set aside.
Place warm marrow bones on a pan and smother top with pimento butter. Raise oven temperature to 425 degrees.
Roast bones in oven until butter browns. Serve with toasted country bread and salt.