Blanching meat and/or bones is a process whereby the ingredients are covered with cold water and brought to a boil. As soon as the water comes to a boil, the impurities are skimmed from the surface and the murky water is drained.

The ingredients are then covered with cold water for the second time and the normal broth- or stock-making process is applied. Blanching is not essential; however, it helps to ensure a very clear broth or stock.