Blanching Bones in Stock Production: Is this a Wasted Step?

Research was conducted to study the impact that blanching meat and bones has on chicken stock production. Traditional chicken stock was made using the blanching process and then compared to a similar but unblanched product. Objective testing was accomplished by taking colorimeter pictures in the Hunter Lab scale. Subjective testing was done using human subjects as sensory testers. This experiment suggested that there were detectible differences in flavor, aroma, and visual appearance between the two products. In addition, the sensory testers overwhelmingly preferred the unblanched product.