On the Bone: Cooking Bone In (Hands On)

Setting aside table manners, the best part of the meal is the moment when you can finally wrap your fingers around the bones; ribs, pork, chicken, no matter, picking meat off the bones is satisfying! 

From the culinary science of it, bones contain connective tissue responsible for the richness of a dish. Cooking on the bone will take a bit longer, but will yield the most tender, juicy results. Bones turn broth to stock, lend sweetness to meats, a richness to sauces and depth of flavor to ribs and shanks.

On the menu: 

• Chicken Drumsticks with Savory Caramel Glaze, 
• Pork Steaks with Citrus Mojo Sauce, 
• Seared Avocados and Oranges, 
• Slow Roasted Shallots in their Skins, 
• Broccoli Steaks with Parmesan Bread Crumbs, 
• and Dulce de Leche Brownies