Bone Marrow Butter
(makes about 1 cup)
- Preheat oven to 425F. Spread bones out on cookie sheet lined with parchment paper, marrow side up.
- Roast bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through.
- Let marrow bones cool to touch, then scoop out marrow.
- Add marrow, butter, salt, parsley and rosemary to a food processor. Blend until incorporated.