Unlocking Flavor and Nutrition: What Are the Best Bones to Use for Bone Broth?

October 26, 2025 •

3 min read

Historically used as a nutritional tonic, bone broth has been a staple in cuisines worldwide for centuries. Unlocking its maximum potential requires knowing what are the best bones to use for bone broth for a rich, flavorful, and nutrient-dense liquid.

Quick Summary

This guide explores the ideal bones for making bone broth, comparing options like beef, chicken, and pork based on their contribution to flavor, collagen, and nutrients. It details the specific cuts that yield the best results for a rich, gelatinous stock.

Key Points

Combine for Balance: Use a mix of marrow bones for rich flavor and joint bones (like knuckles or feet) for high collagen and gelatin content.
Focus on Joints: Bones from joints, such as beef knuckles or chicken feet, are the best for a thick, gelatinous broth due to their high concentration of collagen and connective tissue.
Roast for Depth: Roasting beef or poultry bones before simmering caramelizes them, developing a more complex and robust flavor.
Consider the Source: Quality matters, so prioritize bones from high-quality, grass-fed, or pasture-raised animals for the most nutritious broth.
Simmer Low and Slow: A gentle, long simmer is essential to break down the bones and extract maximum flavor and nutrients, without making the broth cloudy.

The Anatomy of a Great Bone Broth

Making a truly nourishing and flavorful bone broth depends largely on the bones you select. A premium broth is characterized by its rich, savory flavor and a gelatinous consistency when chilled. This texture is a direct result of the collagen and connective tissues extracted from the bones during the long simmering process. Different types of bones contribute different qualities, so understanding their anatomy is key. For a powerful, full-bodied broth, you'll need a mix of marrow bones, which add richness and flavor, and joint bones, which are dense with collagen for that coveted jelly-like texture.

The Best Bones for Beef Broth

Beef bones are a classic choice for a deeply flavored bone broth, typically requiring a longer cooking time. Combining different types of beef bones can result in a balanced broth.

Best Beef Bones for Broth:

Knuckle Bones: Rich in cartilage and connective tissue, these large joints are an excellent source of collagen.
Marrow Bones: Found in the leg, these bones contain marrow that adds richness and flavor. A combination of marrow and knuckle bones is often recommended.
Oxtail: High in collagen and containing meaty parts, oxtail adds flavor and body to the broth.
Neck and Shank Bones: These cuts contribute both flavor and body due to their meat and connective tissue content.

The Best Bones for Chicken Broth

Chicken bones provide a lighter flavor profile compared to beef and cook faster.

Best Chicken Bones for Broth:

Chicken Feet: Packed with collagen and connective tissue, chicken feet are known for creating a rich, gelatinous broth.
Wings: Similar to feet, wings are a good source of collagen and contribute to both flavor and a gelatinous texture.
Carcasses/Backs: While a good base, supplementing a roasted chicken carcass with higher-collagen parts enhances texture and nutrients.

Exploring Other Options: Pork and More

Other animal bones also offer distinct qualities for bone broth.

Pork Trotters (Feet): These are exceptionally high in collagen, leading to a thick, gelatinous broth.
Pork Necks and Ribs: These cuts provide a good mix of meat and bone for a savory broth.
Fish Heads and Carcasses: For a lighter broth, fish heads and carcasses (from non-oily fish) can be used. They require a much shorter cooking time.

A Quick Comparison: Beef vs. Chicken vs. Pork


Feature	Beef Broth	Chicken Broth	Pork Broth
Flavor Profile	Deep, rich, savory	Lighter, versatile	Rich, subtle sweetness
Gelatin/Collagen	High, especially with knuckle bones; Type I and III	High, especially with feet and wings; Type II	Very high, especially with feet and trotters
Minerals	Higher concentration of calcium, magnesium, etc.	Moderate levels	Good levels, but less than beef
Cooking Time	Longest (12-48 hours)	Medium (6-24 hours)	Long (12-24 hours)

How to Combine Bones for the Ultimate Broth

Using a variety of bones often results in the most flavorful and nutrient-rich bone broths. Consider these combinations:

For maximum gelatin: Combine collagen-rich bones like beef knuckles, oxtail, or chicken feet. A ratio of 70% joint-rich bones to 30% marrow bones can balance texture and flavor.
For a rich beef broth: Use a mix of beef knuckles, marrow bones, and oxtail. Roasting them beforehand enhances the flavor.
For a versatile chicken broth: Pair chicken feet with carcasses and wings for a gelatinous, flavorful broth.

Tips for Maximizing Your Bone Broth's Potential

Several steps can improve your homemade bone broth:

Roast the bones: Roasting beef and poultry bones can create a deeper flavor.
Blanch for clarity: Blanching bones removes impurities, resulting in a clearer broth.
Add acid: A small amount of apple cider vinegar can help extract minerals and nutrients.
Simmer low and slow: Gentle simmering extracts flavor and collagen without making the broth cloudy. Simmer beef for 12-48 hours and chicken for 6-24 hours.
Include aromatics: Vegetables like carrots, onions, and celery, along with herbs, enhance flavor.
Skim fat: Remove foam and excess fat during simmering for a clearer broth.
Strain and store: Strain the broth and store it properly once cooled.

For more detailed recipes and techniques, resources like Bon Appétit offer comprehensive instructions on stock making.

Conclusion: Choosing Your Ideal Bones

Selecting the best bones to use for bone broth depends on your desired outcome. Beef knuckles and marrow bones are excellent for a deep, mineral-rich broth, while chicken feet are ideal for a light, gelatinous one. Combining different types of bones can also create a robust flavor. By understanding the contribution of different bones and utilizing proper techniques, you can make consistently delicious and nutritious bone broth.

Frequently Asked Questions

The best bones for a gelatinous broth are those rich in cartilage and connective tissue. This includes beef knuckles, oxtail, and especially chicken or pork feet.

Roasting bones before simmering is recommended for beef and can be done for poultry to add a deeper, richer, and more complex flavor to your broth.

The simmering time depends on the type of bone. Beef bones should be simmered for 12-48 hours, while chicken bones require less time, typically 6-24 hours.

While often used interchangeably, bone broth is typically simmered for a longer time than stock to extract more collagen and nutrients from the bones.

The choice between beef and chicken depends on your desired flavor and nutrient profile. Beef bones offer a robust flavor and more minerals, while chicken bones provide a lighter taste and are a great source of Type II collagen.

Yes, adding a small amount of apple cider vinegar is widely recommended. The acid helps to leach minerals and collagen from the bones, enhancing the nutritional value of the broth.

Adding aromatic vegetables like carrots, onions, and celery, along with herbs and spices like bay leaves and peppercorns, will enhance the flavor of your bone broth.