Technique: Blanching Bones
A preparatory step for stock making. Blanching bones helps to rid impurities that causes cloudiness in stocks although some chefs feels that blanching causes valuable flavors to be lost.
To blanch bones, rinse bones in cold water. Place bones in a stock pot and cover with cold water. The cold water will help dissolve impurities more readily than hot water. Bring the water to a boil. Drain the bones and rinse them well.