Serves: 12
Ingredients
Marrow Bones:
4 marrow bones, cut lengthwise
8 round marrow bones
Salt, to taste
1 cup chicken broth
Garlic Toast:
1 large loaf French bread, cut into 1-inch slices
6 cloves garlic, minced
Salt and pepper, to taste
Extra-virgin olive oil, to drizzle
Prepare the marrow bones: Preheat oven to 450°F. Line a baking sheet with parchment paper and place the bones on top. Season with salt to taste.
Roast 15–20 minutes (do not overbake). Set aside to cool. Reduce oven temperature to 400°F (for the garlic toast).
Carefully transfer the bones to a slow cooker, putting the bones cut lengthwise inside first, and then add the round ones on top, face up.
Add broth and bring to a boil. Reduce to low and keep warm until you’re ready to serve.
Prepare the garlic toast: Line a baking sheet with parchment paper and set aside.
In a bowl, toss bread with garlic, salt, and pepper. Drizzle generously with oil and toss again to coat well.
Place bread on the prepared baking sheet. Toast 8 minutes, until golden.
To serve, arrange marrow bones and garlic toast on a platter.
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