The main goal of this relatively quick step is to remove the scum from the bones and scraps. My dad (and most chefs) prefer a clear and clean broth as a soup base.

(Scum is the most common term, but it’s also referred to as foam. It’s mostly proteins and fat that coagulate at the surface of soup, forming air pockets that cloud the broth. It’s safe to eat, but tastes less clean and is less aesthetically pleasing.)

To blanch:

• Add enough water to a pot or wok (my dad uses a wok) to submerge the bones. You don't need much water (2 cup) for the chicken bones (1 pound). No need to be exact, these are just rough amounts.
• Set the stove to high heat, cover, and bring to a boil.
• Once the water is gently boiling, add the bones and scraps.
• Bring the water back to a rapid boil, and after about 2-3 minutes, simmer on medium heat for about 1 more minute to release even more impurities
• Clean the bones: Before moving onto the soup, my dad transfers the bones to a large bowl of water and gives them a quick rinse.

Why is this method slightly easier than other methods? With a quick blanch, you don’t need to use a fine-mesh skimmer to fish out the scum.

The main goal of this step is to create the broth by allowing heat and time to extract flavors and nutrients from the bones and scraps.

To create the broth:

• Bring water (5 cup) to a boil in a large pot on high heat.
• Add the bones immediately and cover the pot. (You don’t have to wait for the water to boil.)
• Once the pot is boiling, set the stove to low heat and simmer for 20 to 60 minutes.
• After a maximum of 1 hour, remove the bones.

From here, you can do whatever you want with your new chicken broth!