Blanching Bones

In Chapter 6, we discussed proteins coagulating when heated. Many proteins dissolve in cold water but solidify into small particles or into froth or scum when heated. It is these particles that make a stock cloudy. Much of the technique of stock-making involves avoiding cloudiness to produce a clear stock.

The purpose of blanching bones is to rid them of some of the impurities that cause cloudiness. The bones of young animals, especially veal and chicken, are highest in blood and other impurities that cloud and discolor stocks.