Blanching bones removes impurities and any leftover blood from when you soak the bones.
How to Blanch Bones
- You need to wash and soak the bones. Washing the bones helps to remove any small bone fragments or impurities. Soaking the bones removes excess blood that can cause your broth to smell, have an off-flavor, and make your broth less clear.
- The second step is to blanch the bones. First, place the bones in cold water and bring them to a boil for 15 minutes. This is done so that any leftover impurities coagulate and rise to the water’s surface.
- Finally, drain the bones from the blanching liquid and wash them in cold water one more time. Now they are ready to be used to make broth.
