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).

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