How to use Offal & Bones

From Nose to Tail: How to Cook with Bones & Offal
Respect the animal. Nourish your body. Discover bold, old-school flavor.

In a world where convenience often leads the way, many of us have forgotten the power of cooking with the whole animal. But bones and offal—those so-called "forgotten cuts"—are making a well-deserved comeback. Not only do they reduce food waste and honor the animal, but they’re also packed with nutrients and deep, satisfying flavor that you simply can’t get from boneless chicken breasts or pre-ground beef.

Let’s break it down and learn how to bring bones and offal back into your kitchen

How to Cook with Bones

1. Bone Broth / Stock
The classic. Simmer beef, chicken, or pork bones low and slow with onions, garlic, herbs, and a splash of vinegar (to help draw out minerals). After 8–24 hours, you’ll have a nourishing broth that forms the base for soups, stews, risottos—or just sip it like tea.

Tip: Roast the bones first at 400°F (200°C) for about 30 minutes to bring out even more flavor.

2. Bone Marrow
Cut beef or veal marrow bones lengthwise, roast them at 450°F (230°C) for 15–20 minutes, and scoop out the rich, buttery marrow. Spread it on toast with a pinch of sea salt, or stir it into mashed potatoes for an indulgent twist.

3. Braised Bones
Short ribs, oxtail, or neck bones shine when braised with wine, broth, and aromatics. Low and slow cooking makes the meat fall-apart tender and infuses the dish with bone-deep flavor.

How to Cook with Offal

1. Liver (Beef, Chicken, or Lamb)
Liver is nutrient-rich but can be intense. To mellow the flavor, soak it in milk or lemon water for 30 minutes before cooking. Pan-sear quickly over medium heat with onions and fresh herbs. Try chicken liver pâté for a smooth, rich appetizer.

2. Heart (Beef or Chicken)
A lean muscle with a mild flavor and a nice chew. Slice thin and marinate with vinegar, garlic, and herbs, then grill or stir-fry. It’s surprisingly versatile.

3. Kidneys
Best soaked in salted water or milk, then sautéed or braised. They shine in classic dishes like steak and kidney pie.

4. Sweetbreads (Thymus or Pancreas Glands)
Delicate and creamy, these are a delicacy when prepared right. Blanch, peel the membrane, then pan-fry until golden. Excellent with lemon and butter.

Getting Started: Beginner Recipes

• Basic Bone Broth: Add bones, 1 onion, 2 garlic cloves, a splash of apple cider vinegar, and enough water to cover. Simmer gently for 12 hours. Strain and store.

• Chicken Liver Pâté: Sauté chopped livers with shallots, garlic, thyme, and a splash of brandy. Blend with butter until smooth. Chill and spread.

• Grilled Beef Heart Skewers: Marinate in olive oil, vinegar, garlic, and rosemary. Skewer and grill 3–4 minutes per side.