How many out there has tried a stock where they have blanched the bones and a stock where you haven't. Is there a difference? I don't think you loose flavor because there isn't much flavor in the bones but you may loose some gelatin. How many think that it's that important and does it really make a difference?
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.