Down to the Bones
DOCTORS, NUTRITIONISTS, CULINARY LEADERS and health-driven individuals seem to agree—bone marrow broth is the latest “cure-all” kitchen craze. The rich, flavorful, easy-to- make elixir purportedly aids a number of cosmetic and medical maladies, including cellulite, joint issues and immunity deficiencies—unfortunately, with little to no scientific evidence supporting the claims.
On the other hand, digging deep into bone marrow is yet another legitimate step in “nose-to-tail” cooking—utilizing as much of an animal for food as possible, even parts of the animal previously considered disposable or inedible.
Sawkill Farm in Red Hook, for example, is dedicated to whole-animal slaughtering practices; bone broth and tallow soap are available at the farm store year-round. Fleischer’s Craft Butchery in Kingston practices nose-to- tail philosophy and offers customers access to all aspects of the animals. Glynwood Farm also offers a number of obscure parts, including chicken feet, goat heart, smoked hock and, of course, pork neck bones.
To make bone broth at home, combine pork, lamb, beef, fish or poultry bones with any combination of vegetables (a mirepoix is standard) and simmer for at least 24 hours over low heat or in a slow cooker. The resulting broth can be used in sauces, stews, gravies or consumed alone.
For another tasty, Old-World treat, place a few marrow bones in a foil-lined pan and roast in a 450˚F oven about 15 to 20 minutes. Spoon out the softened marrow and spread on toast; garnish with fresh parsley, thyme, basil or even a good bleu cheese.