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Roasted Marrow Bones Recipe

Staff Writer
Roasted Marrow Bone
Blue Duck Tavern

Roasted Marrow Bone

Roasted marrow bones are a rich treat that one usually only sees in fine restaurants. Chef Brian McBride from the Blue Duck Tavern shares his easy recipe for this impressive dish.

Deliver Ingredients


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

Sea salt


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.

Marrow Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Marrow Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!