Blanch Bones First or Simmer Directly? A Professional Chef Reveals the Proper Way to Make Nutritious and Flavorful Broth

How do you cook bones to make them clean, tasty, and nutrient-rich? Should you blanch them first or simmer them directly? Many people have their own methods, but according to a professional chef, neither of these common approaches is entirely correct. Here's the right way to do it for the best results.

The Common Misconception

These days, many people believe that when simmering bones, meat, or poultry, you must first blanch them in boiling water to “clean” them. Otherwise, it’s assumed to be unsafe or impure. However, the truth is: you do not need to blanch bones in boiling water before making broth.

The Correct Method

Step 1: Rinse under running water — never soak.
Place the bones under cold, running water and rinse continuously for about 20 minutes. Do not soak them in standing water. This method effectively removes residual blood, reduces odors, and preserves the bone's natural flavor and nutrients. It also helps keep the meat tender and fresh.

Step 2: Bring bones to a boil from cold water.
Place the rinsed bones in a pot of cold water. Slowly bring to a boil over low heat. Once it reaches a rolling boil, immediately remove the bones, rinse them gently in warm water to eliminate scum and impurities, then let them cool slightly.

Step 3: Simmer with aromatics.
Transfer the bones to a clay pot or soup pot with fresh cold water, add sliced ginger and scallions, and bring to a boil over medium heat. Once boiling, reduce to low heat and simmer gently for about 40 minutes. This method creates a clear, aromatic broth with tender meat and a naturally sweet flavor.

Important Tips

• Add salt only after 80% of the cooking time has passed.
  Adding salt too early causes the meat to become tough and lose its natural aroma. If your ribs or bone-in meat often turn out rubbery or bland, early seasoning may be the reason. For extra flavor, consider serving with a splash of soy sauce instead of oversalting the broth.

• Avoid over-seasoning.
  Using too many spices or condiments will mask the natural umami and sweetness of the bones. Let the broth shine on its own.

Key to Great Broth: Heat and Timing

Heat control and timing are the two most critical elements. The bones should be simmered until just tender—not falling apart—to preserve both texture and taste. Overcooking may result in a murky broth and mushy texture.

Once finished, there’s no need to add extra flavorings. Through the gradual transition from high to low heat, the essence of the bones and marrow has already infused the broth, resulting in a delicious, full-bodied soup.

Final Thought

Never blanch bones in boiling water. The key to a clean, flavorful, and nutritious broth lies in the proper cleaning method and careful heat control. Done right, this technique will give you tender, aromatic meat and crystal-clear soup, packed with natural depth and flavor.