Do you need to blanch chicken bones?

Online Answer
Blanching and roasting are optional, I personally don't bother with either. If you're making white stock, you blanch the bones first to remove impurities. If you're making brown stock, you don't blanch the bones since you would've roasted them first..
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Fish without bones, or without small bones are sturgeon, some cod and salmon. They can be river, lake, passageway or sea fish. A migratory fish is a fish that enters the fresh waters of rivers for spawning.
This is where the idea that bones add flavor to meat began. But bones contribute no significant flavor to meats cooked by dry cooking methods such as grilling, low and slow barbecue, oven roasting, or frying (frying is considered a dry method because there is no water).
Parboil the beef bones: Fill a large stockpot (about 12 quart capacity) with water and bring to rapid boil. Carefully lower in the bones. Wait until the water returns to a hard boil. Boil vigorously for 3 minutes to release the impurities.
How to Remove Pin Bones from Fish Fillets
  • Materials.
  • Locate the pin bones: Lay the fish fillet skin-side down (usually the flatter surface, if the fish is skinned) on your work surface. ...
  • Grab the tip of the bone: When you locate a pin bone, press the flesh next to the tip gently so that the bone pokes above the surface just slightly.
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    Lamb Chump – This is on the lower back of the animal where the loin meets the leg. From here you can get Chump Chops and Chump Steaks and as a whole piece off the bone, a Chump Joint. ... For grilling, frying or the BBQ, Leg of lamb is often sold as Leg Steaks, stir-fry strips, or diced for kebabs..