Chicken bone marrow has been a part of human diets and traditional cuisines for centuries. This part of the chicken is utilized for its flavor and nourishing properties. Its presence in culinary traditions highlights a historical appreciation for using the entire animal.
Understanding Chicken Bone Marrow
Chicken bone marrow is the soft, spongy tissue inside chicken bones, particularly larger ones like femurs and tibias. It has a jelly-like or creamy texture and can range from a pale yellow to a reddish hue, depending on its composition.
The two primary types of bone marrow are red and yellow. Red bone marrow is rich in hematopoietic tissue, responsible for producing red blood cells, white blood cells, and platelets. Yellow bone marrow is primarily composed of fatty tissue and stores fat for energy. In adult chickens, marrow in limb bones tends to be yellow, while red marrow is more concentrated in flat bones like the pelvic girdle and sternum.
Nutritional Value
Chicken bone marrow offers a variety of nutrients, though its precise composition can vary. It contains a notable amount of calories and fats, with estimates around 110 calories and 12 grams of total fat per tablespoon (14 grams). These fats include both monounsaturated and polyunsaturated types.
Bone marrow also provides a small amount of protein, typically around 1 gram per 14-gram serving. It is a source of several B vitamins, including vitamin B12, riboflavin, thiamine, and pantothenic acid, which play roles in energy production. Minerals such as iron, phosphorus, and calcium are also present in small amounts. Iron is important for oxygen transport, while phosphorus and calcium contribute to bone health.
Chicken bone marrow contains compounds like collagen, the most abundant protein in the body. Collagen is known for its potential benefits related to joint function and skin health. Other compounds such as glycine, glucosamine, and conjugated linoleic acid (CLA) are also present, which may contribute to reduced inflammation.
Culinary Applications
Chicken bone marrow is a versatile ingredient used to enhance the flavor and richness of various dishes. One common extraction method involves roasting the bones. Roasting chicken bones at 375°F to 450°F (190°C to 230°C) for about 30 minutes loosens the marrow for easier scooping. This process also adds a roasted flavor to the marrow and any subsequent broth.
After roasting, the marrow can be scraped directly from the bones using a small spoon, chopstick, or nutcracker. For bone broth, roasted bones are simmered for extended periods, typically 18 to 36 hours, to extract nutrients and flavor. Adding a small amount of apple cider vinegar to the simmering broth can aid in mineral extraction.
Once extracted, chicken bone marrow can be used in several ways. It can be spread on toast or crackers, similar to a rich paté, offering a savory and slightly sweet flavor. The marrow can also be incorporated into broths and stocks to enrich their flavor and nutritional profile. Some chefs blend the marrow into creamy bisques or use it as a fat source for roasting vegetables or cooking meats.
Safety and Considerations
Proper handling and storage of chicken bone marrow are important for safety. Raw chicken and poultry can harbor harmful bacteria such as Salmonella, Listeria, Campylobacter, and E. coli. To minimize risk, raw chicken bone marrow should be refrigerated promptly at or below 40°F (4°C) and used within one to two days, or frozen at 0°F (-18°C) or below for longer storage.
When preparing, avoid cross-contamination by keeping raw chicken products separate from ready-to-eat foods. This includes using separate cutting boards for raw meat and thoroughly cleaning all utensils and surfaces that contact raw chicken. Cooking chicken bone marrow thoroughly is also important to destroy potential bacteria. While specific internal temperatures for bone marrow are not typically listed, ensure the chicken bones it comes from are cooked to safe poultry temperatures, generally 165°F (74°C).
Individuals monitoring fat intake might consider the caloric density of bone marrow. While it offers beneficial fats, its high fat content means it should be consumed in moderation as part of a balanced diet.