How to blanch bones?

In this brief guide, we are going to answer the question” How to blanch bones?” with an in-depth analysis of blanching bones. Moreover, we are going to highlight the recipe for making bone broth at home.

How to blanch bones?

To blanch bones 

  • Cover the bones with cold water
  • Bring to a boil.
  • Cook them at an aggressive simmer for 20 minutes before draining and roasting.

Blanching bones is a process in which the ingredients are covered with cold water and brought to a boil. As soon as the water comes to the boiling point, the impurities are skimmed from the surface and the murky water is drained. Then cover the ingredients with cold water for the second time and the normal broth- or stock-making process is applied. Blanching helps to ensure a very clear broth or stock.

How to make bone broth at home:

You can throw all your ingredients into a pot or pressure cooker, turn on the heat, and call it a day. You can improve the flavor and quality of your bone broth by doing the following steps.

Blanch your bones:

Blanching helps to remove impurities from the bones and helps you get the clean, clear broth you’re probably aiming for.

  • Take a large saucepan or stockpot, put bones in it, or cover your intended bones with cold water
  • Heat to a boil
  • Before rinsing, cook on high for 20 minutes
  • Then transfer to a roasting pan.

Roast your bones:

Roasting bones for broth helps to bring out the flavor, and quality and capture all the depth that will eventually imbue your soups and stews with hearty goodness.

  • Set your oven at a temperature of 400-450 F and place your drained bones into the oven.
  • Roast for one hour or more. It depends on the size of the bone and how long they take to caramelize.

Boil your bones:

Now choose your method and get cooking. You can prepare your recipe with bones and water (with a little vinegar thrown in for good measure), and you can also add herbs and vegetables to increase your broth’s nutrient content.

1. In a slow cooker:

Fill your slow cooker about half full with your bones and then add water to cover.

  • Add one carrot, one or two celery sticks, one onion, and a dash of apple cider vinegar. 
  • At this stage, if you have any fresh or dried herbs you can add them.
  • You can also add bay leaves, parsley, rosemary, coriander seeds, and thyme.
  • Sprinkle salt and pepper, and set on low for 24 hours.
  • If fat has accumulated on top, skim off it. 
  • Cool slightly then strain into jars.

2. In a pressure cooker:

Pressure cookers are used to reduce the cooking time of bone broth because they trap steam and cook foods at higher temperatures. A pressure cooker takes less time and saves your energy and time.

  • Add bones, vegetables, and herbs, and add water to your pressure cooker’s fill line, 
  • Ensure all bones are covered.
  • Add a splash of apple cider vinegar.
  • Cook on high for about three hours.
  • Cool for about 15 minutes. In this way, steam releases naturally.
  • Cool slightly. After cooling, strain the broth into jars for later use.

3. On your stovetop:

  • If you want to prepare on the stovetop then start stovetop bone broth early in the day so you can simmer for as long as possible.
  • Take  4-5 pounds of bones and place them in a stockpot.
  • Add three carrots, three celery stalks, two large onions, and a splash of apple cider vinegar to your pot.
  • Sprinkle with herbs and spices.
  • Cook on high heat until the pot is boiling, then reduce and simmer for 12 hours.
  • Remove from heat overnight and when you achieve 24-36 hours of simmering in total then return on subsequent days.

What is the difference between bone broth and regular broth or stock?

Bone broth:

Beautiful, golden, and super-flavorful. Bone broth is made by simmering bones (specifically those high in collagen) for longer periods (often 12-hours on the stovetop) or pressure cooker for at least 3 to 4 hours. Once the bone broth is cooled, it will usually firm up into a jelly-like consistency due to its high gelatin content.

Regular Stock:

Regular stock can be quite gelatinous after cooking. Usually, it depends on the type of bones used. It typically simmered for longer periods compared to the regular broth. Homemade chicken stock can be made using an entire, uncooked, whole chicken or just the remaining chicken carcass.

Here, you can find the recipe for making bone broth in 5 simple steps.


In this brief guide, we answered the question” How to blanch bones?” with an in-depth analysis of blanching bones. Moreover, we discussed the recipe for making bone broth at home.


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