If you are looking to make a rich savory bone-based broth for noodle soups that involves using pork or beef bones, one of the most crucial steps for achieving perfectly clear broth is to parboil the bones before making the broth.
The parboil bones technique cleans the bones, removes the gunk and junk from the bones, and eliminates the funky and iron-y smells from the bones. It is also the difference between a gross and cloudy broth and a deliciously clear broth.
I can’t stress enough the importance of this step. You do not want all that gunk and junk in the broth and in your body. DON’T SKIP THIS STEP when you are making broth for your noodle soups!
- Add bones to a stockpot that is large enough to submerge all the bones with water.
- Fill the stockpot with water.
- Add 1 tablespoon of vinegar, 1 tablespoon of salt to the stockpot.
- Bring the stockpot to a rolling boil. Boil the bones vigorously for ten minutes.
- Dump the bones into a clean sink or large colander.
- Wash and scrub all the scum and impurities off of each bone.
- The cleaned bones are ready for making broth!