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Bone Marrow - HELP NOW PLEASE

I went to store to get a whole bird to do on egg.  I like to do my chicken indirect at 350*.  Any clue on if this will be a good set up for the impulse buy bone marrow I got?  Also, how do you know when marrow is done?  I've only eaten it at restaurants never cooked it myself.  Any help/guidance appreciated.
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Comments

  • Little StevenLittle Steven Posts: 27,303
    Is it still in the bone or removed?

    Steve 

    Caledon, ON

     

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  • tays44tays44 Posts: 93
    still in.  cut crosswise, not lengthwise, so they are round bones with marrow inside.
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  • Little StevenLittle Steven Posts: 27,303
    I've only done it with whole bones and I usually do it around 350* for a couple of hours. I like it when it is reduced in size by about 40-50%. You should be close.

    Steve 

    Caledon, ON

     

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  • tays44tays44 Posts: 93
    ok thanks.
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  • BotchBotch Posts: 3,149
    Recipe, and pics, will be appreciated; that sounds interesting!  
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    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Little StevenLittle Steven Posts: 27,303
    Just thinking, with the bone sliced that way you may get some nice caramelisation on top. I'm hungry now!

    Steve 

    Caledon, ON

     

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