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Bone Broth - Leave the marrow in the bone or save it for later use?

Answered on August 01, 2014
Created August 01, 2014 at 1:28 AM

Is it best to scoop out the marrow before adding this to the slow cooker when making bone broth?

My concern was that during a 24-48 hour simmer, the fat will become oxidized, and I might be better off saving the marrow for use in cooking and using only the marrow bone for making the broth.

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2 Answers

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3491e51730101b18724dc57c86601173

(8395)

on August 01, 2014
at 02:29 AM

I use a pressure cooker for broth so oxidation is not such an issue. And I LOVE marrow, so I scoop it out and eat it first, as soon as it's cooked.

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089dd41b18fbb95ebb5347cded708d98

(5650)

on August 01, 2014
at 02:18 AM

i always eat the bones after i make bone broth so that includes what is left inside after cooking. if they are too hard still, i save them for a second batch. they usually become soft by then. it's the big bones that take two batches like lamb shanks, pork shoulder bones, rack of ribs.

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