Whether to blanch bones in boiling or cold water before cooking is a matter of much debate among cooking enthusiasts; some chefs combine the two methods.

Bones should be blanched in cold water rather than boiling water.

Why Blanch Bones in Cold Water?

• Removes Impurities Slowly: Starting with cold water allows blood, bone marrow, and other impurities to slowly release from the bones as the water heats up.

• Prevents Cloudy Broth: Blanching in cold water helps ensure a clearer broth by removing proteins and scum that cause cloudiness.

• Better Flavor: Gradual heating prevents the bones from cooking too quickly on the outside while the inside remains raw, preserving a cleaner flavor.

How to Blanch Bones Properly:

1. Place bones in a large pot and cover with cold water.

2. Slowly bring the water to a boil over medium heat.

3. Once boiling, boil for 5-10 minutes.

4. Drain the bones and rinse them under cold running water to remove any residue.

5. Proceed with your recipe (e.g., making stock or broth).

Blanching bones this way improves the quality and taste of your stock or broth.