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Toss them in a pot and make soup for myself. :lol3:
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I don't mind it, but aesthetically I do prefer to blanche the bones first:In the early stages, while the water is still too cold to actually start cooking the bones, but while there's still enough to allow the bones to start giving up their goods, you'll notice that the water turns a pale pink from the pigments coming out of them (a combination of hemoglobin—the pigment that colors blood—and myoglobin—the analogous pigment for muscle tissue). Continue to cook, and the color appears to go away, but in reality, it's merely lurking in the shadows, waiting for time, concentration, and oxygen to do their work, transforming them into deep brown pigments.
And then you clean clean clean them. Do I break the bones? Not really, but if you want to, you can! Once you start simmering again, you'll want to tediously scoop any foam that rises.The only way to get rid of them? Wash those bones, and wash'em well.
The best way to do this is to cover the bones with cold water and bring the whole pot to a boil, allowing the blood vessels and muscle fibers to tighten up and begin squeazing out their unwanted contents (this stuff, by the way, is what you are skimming away when making a French stock). As soon as the water comes to a boil, dump the entire contents into the sink.