Directions

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1. Preheat oven to 400 °F.

2. Arrange the bones, marrow side up, on a parchment-lined baking sheet.

3. Lightly dab off excess moisture with a paper towel. Tip: If bones don’t lay flat, use parchment paper or foil to prop them up so the marrow doesn’t leak out.

4. Lightly drizzle with olive oil and salt. You can omit the salt if this is for baby.

5. Roast in the oven for 20-25 minutes or until you see the marrow bubbling and the edges turning brown. Remove from oven.

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1. Let bones cool slightly before topping with desired seasoning/herbs. Ideas: parsley and lemon juice, rosemary, thyme, sage, flavored salts (truffle salt is our favorite), garlic, etc.

2. Using a spoon, scoop the marrow directly onto bread, toast, or chips.

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1. Let bones cool enough that you can touch them. Using a spoon, scoop the marrow into a mixing bowl. Pour any liquid from the parchment paper into the bowl too.

2. Place bowl with marrow into the fridge for 15-20 minutes until it firms up like softened butter.

3. Remove from fridge and whip on high speed using an electric hand mixer or the whisk attachment of your stand mixer until white and fluffy. This can take 5+ minutes - be patient!

4. Serve immediately or portion into a silicone ice cube tray for storage. To thaw, let sit at room temperature for ~ 1 hour until softened.

5. Serving ideas: spoon feed, let baby self feed, spread on a piece of toast, or mix with other purees.