Roasted Bone Marrow Butter

Melissa Hickman

Recipe by Melissa Hickman

Certified yoga instructor, MMA enthusiast, and health nut, Melissa has always been passionate about improving well-being. Dubbed as the ‘kitchen scullion’ at age 4, she's and has been cooking since she was old enough to hold a knife. Melissa spent five years in the restaurant industry, where she learned about the importance of fresh, whole ingredients. After converting to an animal-based diet and healing her gut-health issues, Melissa became passionate about all non-toxic lifestyles and improving health. Now, she makes recipes with "hidden organs" as a play on "hidden veggies" to bring nose-to-tail nourishment to all members of the family.

This recipe uses Pluck Pure.


Step 1

Pre-heat the oven to 450 degrees F. 

Step 2

Sprinkle bones with sea salt.

Step 3

Trim the top ½” off the top of your garlic bulb, just enough to expose the cloves.

Step 4

Place the bones and garlic bulb on a baking sheet and roast for 15 minutes.

Step 5

Remove the bones from the oven. Let rest for 5 minutes. Reduce the oven temperature to 400 and let the garlic continue to cook for another 15 minutes.

Step 6

Scrape the marrow from the bone canal and place into a small bowl.

Step 7

Remove the garlic from the oven and let cool. Garlic should be golden and caramelized. Squeeze the garlic into a marrow bowl. Add the Pluck Pure.

Step 8

Melt the butter over low-medium heat. Mix in marrow, garlic, Pluck and parsley.

Step 9

Pour butter mixture into a glass or stainless steel bowl. Let rest for 15 minutes in the fridge until slightly firm.

Step 10

Remove from the fridge and whip with a hand held mixer. Store in a glass jar, or transfer to cling wrap, twisting the sides to hold form. Let cool & firm completely in the refrigerator. Slice when needed!


2 Marrow bones cut “long” (should result in 4 halved bones)

1 stick grass-fed butter

1 teaspoon sea salt

1 bulb garlic

1 bunch parsley

2 teaspoons Pluck Pure


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