Bone Marrow :: Chicken ?

[rotuts]

In the recent past , Ive used CkDrumsticks  ( on sale @ Stop & Shop )

 

in the IDS and iPot for stock .  the stock was 2 x or 3 x depending on your accounting methods .

 

no matter , it was delicious and useful over a few weeks .  my stock has no seasonings nor salt.

 

thus concentrating it w  several iPot sessions ended w just CkStock.

 

Im not much of a fan of some recent terms , BoneBroth is one.

 

but S&S have CkDrums on sale again , so , Ill be making more CkStock over the weekend.

 

it got me thinking of chicken bone marrow , as a flavor to make sure ends up in the iPot.

 

not being a big fan of unadulterated A.I.  I goggled to see what G had to offer on Ck BM :

 

 

first I noted the picture has to have come from one Mighty Big Chicken ,

 

 

and I found a video 

 

https://www.google.com/search?q=chiucken+bone+marrow&oq=chiucken+bone+marrow&aqs=chrome..69i57j0i13i512l9.4780j0j7&sourceid=chrome&ie=UTF-8#fpstate=ive&vhid=rZtYCoVU5b2UeM&vld=cid:58c54533,vid:PEjLNUW60ac,st:0&vssid=l

 

getting more to the point :  has any one here specifically tasted  plain cooked Ck Marrow ?

 

I do recall , possibly @KennethT , suggesting using the iPot for over an hour initially , as it get the CkBones very soft.

 

I think Ill chop the leg bones with a cleaver , before the leg bone  [ tibia + fibula ] go into the iPot

 

as see If I can extract any marrow there , w a very small spoon and see how it tastes .

 

Im not a fan of chicken fat , as such , and at least report back that i tasted actual Ck Marrow .

 

anyone here seek this stuff out in their cooking and stocking ?

 

 

[weinoo]

14 minutes ago, rotuts said:

anyone here seek this stuff out in their cooking and stocking ?

 

No, I don't seek it out. But since i chop chicken thru bones when I make certain braised dishes and stocks, I'm pretty sure I've ingested it to no ill effects.

[KennethT]

@rotuts I don't use the Ipot, but a regular Kuhn-Rikon pressure stockpot.  After an hour at full pressure, the bones are soft but still brittle.  You can squeeze the bone between thumb and forefinger and the bone will splinter and break.

[KennethT]

Also, I've never done anything with the marrow - I just squeeze the bone as a test to see if I've extracted as much as I can.  I don't add marrow to the stock as it makes it cloudy.  But also, there isn't enough in there to try to actively remove to eat and would probably require a dentist's pick to do so.

[Ddanno]

That google result is AI as well.

 

The only thing chicken marrow is good for ime is the usual bit of of gelatin that's released in making stock. Taking the ends of the leg bones off is enough.

 

Unless someone somehow breeds a chicken about 25+ kilos that doesn't have its lungs collapse under its own weight we won't be making Fergus Henderson's classic with chicken bones anytime soon 😃

Edited yesterday at 12:29 AM by Ddanno (log)

[rotuts]

I remembered to look unto CkMarrow , personally

 

 

a CkLg  from the IDS

 

https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/12/#comment-2458890

 

I needed a tool to extract the CkMarrow for a taste test 

 

 

then it came to me :

 

that tool is called a ' Metz '

 

its a Metzenbaum scissors  

 

https://www.entandaudiologynews.com/features/history-of-ent/post/not-just-the-scissors-the-story-of-myron-metzenbaum

 

every kitchen need several , in different lengths

 

taste test :  from refrigerated , not salted :

 

neither here nor there .  not bad , not like CkFat . not scrumptious  .

 

but its there , ans Ill cut the bones when making CkJell.

 

 

 

 

[rotuts]

to conclude :

 

 

this is the CkMarrow pic'd  from the first phase of the CkJell iPot .  1 X

 

note that it did not melt .   there may be some CkMarrow flavor in the pot , but Id guess not much.

 

the flavor is earthy , but not like mushrooms are earthy .   the flavor is not rich and delicate .

 

no more CkBone chopping for me.

 

there might be hints of Iron ( from the RBC's )  .

 

so , there is a reason CkMarrow is not mentioned  ( to my knowledge )  in Julia Child's tomes

 

or served at 5 ***** FR restaurants .  its work to get , and adds , if anything , nothing very delicious .

 

but is for sure , a nutritional powerhouse.

 

 

Edited yesterday at 05:38 PM by rotuts (log)

[Anchobrie]

Chicken marrow is not as cattle or goat marrow. Chicks are 'expected' to flight, so their bones are quite different and more light, that may impact the marrow distribution

[AAQuesada]

On 9/10/2025 at 12:15 PM, rotuts said:

I think Ill chop the leg bones with a cleaver , before the leg bone  [ tibia + fibula ] go into the iPot

I do this when I make chicken stock and have been very happy with the results. Legs make great stock! I pull mine at 2 hours because I feel the flavor is best at that point then add more water and let it go overnight to really get all the gelatin 

[rotuts]

@AAQuesada

 

thank you for those ideas .

 

Ive found that chopping the bottom of the leg for marrow , probably adds little marrow to the stock .

 

this in an iPot HP 1 hour.   Im pleased with that , as i did not care very much for the flavor of the cooked marrow.

 

when you say you pull yours @ 2 Hrs :  how are you cooking for those 2 hrs ?

 

@ 2 hrs , you pull the chicken out of your cooking method ?

 

then , you continue over night w the stock ?     what heat method are you using then ?

 

I think its fine to chop the bones making your ' personal ' stock .   

 

I will chop off the bottom of ChDrums , as I pull off the skin , as its easy to do .

 

next time .  but not for the marrow .  for easy of getting the PITA skin off .

[AAQuesada]

I do mine in large pot at a bare simmer (the old fashioned way). At 2 hours I strain the stock, trash the veg then add the bones back to the pot and cover with cold water and bring up to a simmer again.  I was super impressed how much gelatin I got considering I didn't add any chicken feet and the broth had more flavor than I expected as well. Oh and when I go over night I just put it as low as possible and put the pot to one side of the flame

Edited 1 hour ago by AAQuesada (log)

[rotuts]

Good points .

 

temperature differences aside

 

we both get a superb amount of gelatin.

 

granted , I concentrate it on purpose .