In a 12 quart pot, 8 lbs of marrow bones, flavored with parsnip, carrot, celery, onion, fresh parsley, fresh rosemary, fresh thyme, fresh oregano, fresh garlic, tellicherry peppercorns, salt
by ColinHouck
In a 12 quart pot, 8 lbs of marrow bones, flavored with parsnip, carrot, celery, onion, fresh parsley, fresh rosemary, fresh thyme, fresh oregano, fresh garlic, tellicherry peppercorns, salt
by ColinHouck
2 Comments
Pretty close to how I do mine, just a larger batch, and I don’t add garlic or oregano.
How do you finish it?
I usually condense it down, then dehydrate and grind into powder. Either way, the time is always evident in the taste. It looks great.