Marrow eaters confess!
 

When I finish a drumstick or ham hock I use a flat thin bamboo stick from a Sushi roll mat to get the marrow out. It's delicious :yum:

Chicken is the most difficult, but it's high in Iron. Just break both ends off bones and extract the brown marrow. I toss the long parts in the freezer for making bone-broth and feed the knuckle ends to my dogs. Their eyes really light up when they hear that crrrraaack :)

Not much gets waisted round here!

I made some osso bucco and didn't care for it, but I never thought of trying to salvage other bone marrow. I guess if I don't like it, the cat probably will... :idea:

Mostly beef shank soup / stew ( some say Bulalo, some say Nilaga ). I did watch The Revenant (2015) recently where he finds the buffalo skeleton and starts cracking bones for the marrow.

:)

From a health stance, I'm a wannabe! The vegetarian in me (lasted 14 years) is hard to silence :lol: .
I am going to try bone broth soon, though :thup:

Yes, when making bone broth, I like the beef shank bones that contain especially good marrow. Sometimes I have them cut at either end. It just comes out after cooking the broth for several hours. I need to research cooking in a convection oven for recipes for the marrow alone. There are some restaurants around the area that have marrow on their menus. Delicious!

Best to bake your marrow bones before making broth from them, or so I hear.

My favorite is hamhocks.

Makes for richer more flavorful broth when roasted first.

I have a question about breaking the chicken bones and taking the marrow out. If you're going to use the bones for bone broth, wouldn't it be better to leave the marrow in them? I am accumulating bones in my freezer from roasted chickens for my first pot of bone broth, and the recipe I have says to break the bones before putting them in the water. I assumed that was so the marrow would go into the broth.

Also meant to mention, I use an acid in my bone broth to pull out more of the minerals. Usual tomato.

I will never admit that I chew off the ends of bones for the cartilage and get a bit of the bone as well. {grin} If I have beef bones with marrow, those go to a dog usually, Nect time I will take the marrow first.

Yummy! I look forward to it when I finish eating all the meat off my drumstick.

There is a special dish in France that is ALL about the marrow. it's called Pot-au-feu.
Pot-au-feu (French pronunciation: "pot on the fire") is a French beef stew.According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine, it is the most celebrated dish in France.

It is an amazingly good dish!

https://en.wikipedia.org/wiki/Pot-au-feu

See the pic on this link.
https://www.seriouseats.com/2018/03...ch-classic.html
It's the classic with big bone cut cross-section and that's where the marrow is.