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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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.
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.