Why Do Experienced Chefs Often Add Ice Cubes to Bone Broth?

There are many clever uses for ice cubes, and one of the most popular among professional chefs and seasoned home cooks is adding ice to simmering bone broth. This simple trick brings several surprising benefits:

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+ Reduces the strong odor from bones

During cooking, bones release impurities that create an unpleasant smell. Adding ice cubes to the pot while it’s boiling slows down the release of these odors and gives the cook time to skim off the foam. This helps keep the broth naturally fragrant and flavorful.

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+ Makes the broth clearer

When bones are boiled, impurities and scum rise to the surface, making the broth look cloudy and less appetizing. Ice cubes help lower the temperature suddenly, causing these impurities to coagulate and separate easily. As a result, the broth becomes clearer and more visually appealing.

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+ Enhances the flavor

The sudden change in temperature caused by the ice helps release more collagen and minerals from the bones. This makes the broth richer, sweeter, and more flavorful—perfect for many dishes.

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+ Preserves nutrients

Bone broth is rich in calcium, phosphorus, and essential amino acids that are beneficial to the body. When you add ice cubes to the pot, the sudden drop in temperature slows down nutrient breakdown, helping the broth retain its best nutritional value.

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Additional Tips for Making Delicious Bone Broth

Besides the ice-cube trick, here are a few more tips to make your broth tastier and more nourishing:

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+ Choose the right type of bones

• Marrow bones: Create a rich, deep flavor — ideal for pho or hotpot.

• Tail or rib bones: Contain some meat, adding a mild richness — great for soups or stews.

• Chicken or fish bones: Perfect for a light, delicate broth.

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+ Clean the bones thoroughly

Soak the bones in diluted saltwater or vinegar for 15–20 minutes to remove excess blood and odor. Then, blanch them in boiling water for 2–3 minutes and rinse with cold water to eliminate scum and impurities.

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+ Add the right seasonings

Use basic seasonings like salt, roasted shallots, and roasted ginger for natural aroma. You can also add spices such as cinnamon, star anise, and cardamom (for pho) or pepper and bay leaves (for soups).

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+ Simmer for the right amount of time

• Pork/beef bones: Simmer for 2–4 hours to extract full flavor.

• Chicken bones: Simmer for 1–2 hours.

• Fish bones: Simmer for 30–60 minutes to prevent a fishy smell.