The Best Bones for Bone Broth: Top Picks for Flavor and Nutrition

You can gauge the quality of bone broth by the amount of jelliness or wobble it has. Otherwise put, no wobble, no good.

If bone broth is in liquid form from the fridge, it lacks gelatin, which is converted into collagen when digested. Collagen is the number one perk you get from bone broth.

So, the question is: what are the best bones for bone broth to ensure you get a lot of gelatin and the desired wobble?

I’ve written plenty about bone broth and its health benefits, such as bone broth vs collagen, beef vs chicken bone broth, bone broth side effects, and the wonders of bone broth collagen.

I’ve even written posts about the best bone broths and best beef bone broths on the market to save you time hunting them down yourself.

Simply put, bone broth is damn good for you, especially for skin, hair, and joints.

This post is about making your own and picking the best bones for a good wobble and maximum nutrition.

Ok, let’s get into it…

TL;DR

• Best Bones for Bone Broth – Learn which beef bones, chicken bones, pork bones, and fish bones create a rich, gelatinous broth packed with more nutrients.
• How to Make Bone Broth – Step-by-step guide on blanching, roasting, and simmering animal bones for a flavorful broth using a stovetop, slow cooker, or Instant Pot.
• Health Benefits of Bone Broth – Discover how collagen, gelatin, and minerals support joint health, gut function, and overall well-being.
• Traditional Uses & Storage Tips – How our ancestors used broth for sauces, stews, and gravies, plus the best ways to store bone broth for freshness.

Why Bone Broth is a Nutritional Powerhouse

Bone broth isn’t just another trendy health food—it’s one of the most nutrient-dense foods you can consume.

Our ancestors didn’t just make broth for flavor; they made it because it was an essential part of their natural diet. It helped them stay strong, recover from injuries, and extract every last bit of nourishment from the animals they hunted.

Today, science confirms what traditional cultures have understood for centuries: Bone broth is rich in collagen, gelatin, and minerals that promote joint health, gut function, and overall well-being.

But not all broths are created equal. If you’re not using the best bones, you’re missing out on the real health benefits that come from a proper, slow-simmered, gelatinous broth.

Collagen & Gelatin: The Secret to a Gelatinous Broth

One of the biggest reasons bone broth stands out from regular stocks or broths is its high collagen content.

When bones rich in connective tissue are slowly simmered, the collagen breaks down into gelatin, which gives beef and chicken bone broths their thick, slightly wobbly texture when cooled.

So why does this matter?

✅ Supports Joints & Connective Tissue – Collagen is a key component of cartilage, ligaments, and tendons, helping to keep joints strong and flexible.
✅ Improves Gut Health – Gelatin coats and soothes the gut lining, making it ideal for those with digestive issues or leaky gut.
✅ Boosts Skin, Hair & Nails – Collagen plays a huge role in keeping skin firm, reducing wrinkles, and strengthening hair and nails.

Packed with Essential Minerals for Full-Body Health

Bone broth isn’t just about collagen—it’s also a rich source of essential minerals that are often missing from modern diets.

These minerals are pulled from the bones during the simmering process, especially when apple cider vinegar or white vinegar is used to help break them down.

✔️ Calcium & Phosphorus – Supports bone health and muscle function.
✔️ Magnesium – Helps with relaxation, sleep, and heart health.
✔️ Potassium & Sodium – Essential for proper hydration and electrolyte balance.
✔️ Iodine (from fish bones) – Crucial for thyroid health and metabolism.

Unlike synthetic supplements, bone broth delivers these minerals in a highly bioavailable form, meaning your body can absorb and use them efficiently.

Best Bones for Bone Broth: Choosing the Right Bones for Maximum Nutrition

Not all bones are equal when making bone broth. The type of bones you use will directly impact the broth’s flavor, gelatin content, and overall nutritional value.

If you want a flavorful, gelatinous broth packed with more nutrients, you need to pick the right bones for the job.

Best Beef Bones for Bone Broth

Beef bone broth is renowned for its rich flavor and robust nutritional profile. The ideal beef bones for broth are those that are rich in collagen, marrow, and connective tissue.

🔥 Top Beef Bones to Use:
✔️ Marrow bones (femur bones, shank bones) – Packed with bone marrow, these add a deep, savory richness to the broth.
✔️ Knucklebones – Loaded with collagen for a gelatinous broth – essential for that wobble.
✔️ Rib bones – These contain meat attached for extra depth of flavor.
✔️ Tendons– Almost pure collagen.
✔️ Feet– Packed full of tendons & ligaments for a collagen boost.

👉 Pro Tip: If you want a broth with more gelatin, include a mix of knuckle bones, marrow bones, and short ribs.

Best Chicken Bones for Bone Broth

Chicken bone broth is lighter than beef but still incredibly nutritious. It’s also easier to extract collagen, making it a great option if you want a high-gelatin broth in less time.

🔥 Top Chicken Bones to Use:
✔️ Chicken feet – The holy grail of gelatin! These produce an ultra-thick broth.
✔️ Chicken carcasses & wings – Great for collagen and rich flavor.
✔️ Roasted chicken bones – If you’ve cooked a whole chicken, save the bones for broth!

👉 Pro Tip: Want super gelatinous broth? Add chicken feet—they’re loaded with connective tissue and create a jelly-like consistency when cooled.

Best Pork Bones for Bone Broth

Pork bones create a smooth, slightly fatty, gelatinous broth that is often overlooked. The best pork bones for making broth are rich in collagen and marrow.

🔥 Top Pork Bones to Use:
✔️ Pork trotters – Loaded with more gelatin, making the broth thick and nutrient-dense.
✔️ Neck bones & rib bones – Add arich source of flavor.
✔️ Other pork bones – Great for making stock with a deep, slightly sweet taste.

👉 Pro Tip: Want a thicker broth? Pork trotters are your secret weapon – the secret ingredient in head cheese.

Best Fish Bones for Bone Broth

Fish bones create a light but highly nutritious broth, rich in iodine, omega-3s, and minerals.

🔥 Top Fish Bones to Use:
✔️ Fish heads, spines, and tails – High in collagen and omega-3s.
✔️ Leftover bones from whole fish – Don’t waste them! They make an amazing broth.

👉 Pro Tip: Use younger animals (smaller fish) that are wild-caught for better flavor and less risk of heavy metals.

Prepping Your Bones for Maximum Flavor and Nutrition

Choosing the best bones is only half the battle—how you prepare them will make or break your bone broth. Proper preparation removes impurities, enhances flavor, and maximizes nutrient extraction.

If you skip these steps, your broth could be cloudy, have unpleasant flavors, or contain wasted nutrients.

Here’s the proper way to prepare your bones before they hit the pot.

Step 1: Blanching the Bones (Why It’s Essential)

Blanching involves briefly boiling raw bones in water prior to making broth. This process removes impurities, blood, and excess protein, which can lead to a broth that tastes “off” or becomes murky instead of clear.

🔥 How to Blanch Bones:
1️⃣ Place raw bones in a large pot and cover with cold water.
2️⃣ Bring to a boil and let cook for 5-10 minutes.
3️⃣ Drain and rinse the bones under cold water.

👉 Skip blanching? If you’re using roasted chicken bones or already cooked bones, blanching isn’t necessary.

Step 2: Roasting Bones for Rich Flavor

If you want a deep, rich flavor, roast bones before making broth. Roasting enhances the broth’s depth, color, and umami taste, especially for beef bone broth and pork bone broth.

🔥 How to Roast Bones:
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ Place blanched bones (or raw bones) on a baking sheet.
3️⃣ Brush with tomato paste for extra rich flavor.
4️⃣ Roast for 30-40 minutes, turning halfway through, until brown bits appear.

Step 3: Maximizing Nutrient Extraction

Add an acidic ingredient to pull more nutrients from your bones—this helps break down the minerals and collagen into the broth. Add 1-2 tablespoons (a good glug) to the water.

✅ Apple cider vinegar (classic choice, adds mild tang)
✅ Lemon juice (for a fresher taste)
✅ White vinegar (neutral flavor)

Step 4: Adding Ingredients for Depth & More Nutrients

To make a super flavorful broth, include a variety of aromatic vegetables, herbs, and seasonings. There are no rules here; use whatever you have in the fridge or experiment with different flavors – you do you.

You can add salt at this point or to taste afterward. Just be sure to use good-quality salt with minimal heavy metals. Avoid processed table salt.

🔥 Bonus Tip: Leave some meat attached to the bones (e.g., short ribs or roasted chicken carcasses) for extra rich flavor.

Simmering Techniques: How to Cook Bone Broth for Maximum Gelatin & Flavor

Now that your bones are prepped and ready, it’s time to bring them to life with the right simmering method. The key to a super flavorful, gelatinous broth is using low, slow heat to extract the maximum nutrients and collagen from the bones.

But what’s the best way to cook bone broth? Stovetop? Slow cooker? Pressure cooker? Each method has its benefits, and we’ll break them down so you can choose the one that suits your lifestyle.

How Long Should You Cook Bone Broth?

The longer you cook all the bones, the more collagen, marrow, and minerals are released. However, different methods require different times to get the best results.

🔥 Simmering Time Guide:

Cooking Method	Best For	Cook Time
Stovetop (Traditional Method)	Deep, rich flavor	12-48 hours
Slow Cooker	Hands-off approach	12-48 hours
Pressure Cooker (Instant Pot)	Fast but nutrient-dense broth	2-4 hours

Option 1: Stovetop (The Traditional Method)

The old-school way—used by our ancestors for centuries. A stovetop simmer provides full control over heat, allowing the broth to extract maximum collagen and more nutrients over time.

🔥 How to Cook Bone Broth on the Stovetop:
1️⃣ Add roasted bones and prepped ingredients (carrots, garlic, bay leaves, etc.) to a large stockpot.
2️⃣ Fill with cold water, covering bones by at least an inch.
3️⃣ Add apple cider vinegar or white vinegar and let sit for 30 minutes.
4️⃣ Slowly bring to a boil, then reduce heat to a gentle simmer.
5️⃣ Skim off brown bits and impurities during the first 1-2 hours.
6️⃣ Cover and let simmer for 12-48 hours, checking water levels occasionally.

👉 Pro Tip: Keep the heat low and steady—a rolling boil will break down the collagen, preventing a gelatinous broth.

Option 2: Slow Cooker (Set-It-and-Forget-It Broth)

A slow cooker is perfect for those who want a hassle-free way to make bone broth without babysitting the stove. The long, gentle cooking process allows for deep flavor and high collagen extraction.

🔥 How to Cook Bone Broth in a Slow Cooker:
1️⃣ Add bones, vegetables, and seasonings to the slow cooker.
2️⃣ Fill with water, leaving 1-2 inches of space at the top.
3️⃣ Add apple cider vinegar and let soak for 30 minutes.
4️⃣ Set to LOW heat and cook for 12-48 hours.
5️⃣ Skim the surface occasionally for any foam or brown bits.

👉 Pro Tip: Cooking for 48 hours will ensure more gelatin and a super flavorful broth.

Option 3: Pressure Cooker (Instant Pot – The Fast Track to Bone Broth)

Want bone broth in hours instead of days? A pressure cooker (like the Instant Pot) is the perfect tool for busy people who still want a gelatinous, nutrient-rich broth.

The high-pressure extracts collagen faster, making it just as nutritious as long-simmered broth.

🔥 How to Cook Bone Broth in a Pressure Cooker (Instant Pot):
1️⃣ Add bones, seasonings, and vegetables to the pot.
2️⃣ Fill with water, staying below the MAX fill line.
3️⃣ Add apple cider vinegar and let sit for 30 minutes.
4️⃣ Seal the lid, set to High Pressure, and cook for 2-4 hours.
5️⃣ Let the pressure release naturally before opening.

👉 Pro Tip: Pressure cooking may result in lower histamine levels, making it a great option for those with food sensitivities.

Straining & Storing Your Bone Broth

Once your broth has finished simmering:

✅ Strain out the bones using a fine-mesh strainer or cheesecloth.
✅ Discard the bones (they will be depleted of nutrients).
✅ If desired, remove the fat layer after refrigerating.

👉 Pro Tip: I let the fat solidify before removing it and saving it for cooking other dishes – Jim’s Special, perhaps.

Your bone broth is now ready to enjoy or store for later use!

How to Store Bone Broth for Maximum Freshness

So, you’ve simmered your best bones for bone broth and extracted every bit of collagen, gelatin, and minerals. Now, you have a nutrient-rich and flavorful broth. But how can you store it properly to keep it fresh and ready for use whenever you need it?

Bone broth keeps well if stored correctly, whether you plan to drink it daily, use it in cooking, or save it for months. Here’s how to refrigerate, freeze, or preserve your broth properly.

Short-Term Storage: Refrigeration (Up to 5 Days)

If you plan to use your bone broth within a few days, simply store it in the fridge.

🔥 How to Store Bone Broth in the Fridge:
1️⃣ Let the broth cool completely before storing.
2️⃣ Pour into glass jars, airtight containers, or stainless steel pots.
3️⃣ Leave space at the top (broth expands slightly when cooled).
4️⃣ Store in the refrigerator for up to 5 days.

👉 Pro Tip: If a layer of fat forms on top, leave it! This natural seal helps preserve the broth and prevent spoilage.

Long-Term Storage: Freezing Bone Broth (Up to 6 Months)

For extended storage, freezing is the optimal choice. Properly frozen broth can remain viable for months, preserving its gelatinous texture and nutrients.

🔥 How to Freeze Bone Broth:
✔️ Glass Jars: Use wide-mouth jars and leave 1-2 inches of space to prevent cracking.
✔️ Stainless steel storage containers: similar to above, leave space for expansion.
✔️ Ice Cube Trays: Freeze in small portions, perfect for adding to sauces and stews.

👉 Pro Tip: Stick to glass and stainless steel as non-toxic options. Avoid plastic if possible.

Traditional Ways to Use Bone Broth: The Nose-to-Tail Approach

Long before bone broth became a popular health beverage, it was a fundamental part of every kitchen. Our ancestors didn’t waste anything—they utilized every bone, all the meat, and every drop of broth to create meals that were both nutrient-rich and deeply satisfying.

It served as the foundation for sauces, gravies, and stews. The true nose-to-tail approach involves using bone broth as originally intended: to enhance food’s flavor, nutrition, and completeness.

How Our Ancestors Used Bone Broth in Cooking

🔥 Sauces & Gravies – Broth was always the base for making rich sauces and gravies, adding depth of flavor to roasted meats. Instead of using water, they’d use broth to deglaze pans, add depth to sauces, and create thick, nutrient-packed gravies.

🔥 Stews & Soups – People simmered meat, vegetables, and bones before processed stocks existed to create hearty stews. Every culture had its variation, from goulash based on beef bone broth to chicken broth soups filled with seasonal produce.

🔥 Cooking Vegetables – Instead of boiling mashed potatoes, rice, or root vegetables in water, they used broth to infuse more nutrients and flavor into every bite.

🔥 Drippings & Pan Juices – After roasting chicken or beef, they’d use the leftover bones to make broth, then reduce it down for a super flavorful glaze.

In addition to drinking bone broth, start using it as a key ingredient in your cooking. Gravy, sauces, stews, and braised meats are where broth started.

Where to Get the Best Bones for Bone Broth

So, where can you find the best bones for making bone broth? Here are the top places to source them, whether you’re shopping locally or online.

1. Local Butchers & Farmers Markets

The best way to get fresh, high-quality bones is to visit a local butcher or farmer’s market. Small-scale butchers often have leftover bones from processing whole animals and usually sell them very cheaply.

👉 Pro Tip: Many butchers throw away bones—ask if they have any free bones or discounted bulk options.

2. Online Grass-Fed Meat Suppliers (Best for Quality & Convenience)

If you want pasture-raised, organic, or grass-fed bones but don’t have a reliable butcher nearby, ordering online is your best bet. Many grass-fed meat suppliers offer high-quality beef bones, chicken bones, pork bones, and even fish bones for broth-making.

🔥 Recommended Online Grass-Fed Meat Suppliers:
(Also, see my round-ups of the best grass-fed meat delivery and meat subscription box companies)

✔️ White Oak Pastures
✔️ U.S. Wellness Meats

👉 Pro Tip: Buying bones in bulk from grass-fed suppliers can save money, and you can freeze extra bones for future batches.

3. Grocery Stores & Supermarkets

Some grocery stores sell soup bones, but the quality varies. If you’re looking in a supermarket, check the freezer section for bones labeled “soup bones” or “beef marrow bones”.

🛒 Look for:
✅ Organic or grass-fed beef bones, whenever possible
✅ Roasted chicken carcasses from organic rotisserie chickens
✅ Oxtail and short ribs, which add deep flavor

👉 Pro Tip: Some stores overcharge for bones. Local butchers or farms are usually a better deal.

Conclusion: The Best Bones Make the Best Bone Broth

In a world where everyone is so obsessed with their appearance. They’re searching out the latest potion to rid them of their wrinkles, pimples, and breakouts.

Yet, bone broth is the OG in skincare (along with tallow cream). Using the next magical cream is only a band-aid; it doesn’t get to the root of the problem.

Bone broth, on the other hand, gives your body everything it needs for skin health from the inside out.

As I always say, “Give your body crap, and it’ll give you crap back.”

You can buy premade bone broth… sure. This may be convenient, but it’s costly.

Or, you could make your own. And, if you get picky about the bones you use, you can ensure you have the most collagen-rich and nutritious broth. The great news is… it’s easy to make – just a little patience is required.

Then, you’ll have your own supply that you can drink or use in meals, just as we used to do back in the day before convenience (junk) food took over the world.

So go forth; let your inner cavemen come out and hunt for some bones. It’s all part of the ultimate human diet or animal-based diet, and your body and skin will thank you.

And that’s it—have a nutritious day!

FAQs

What are the best bones for bone broth?

Use marrow bones, knuckle bones, or even chicken feet for a rich and flavorful bone broth. They all add excellent nutrients and depth to your broth!

How long should I simmer bone broth?

Simmer your bone broth for at least 12 hours for the best flavor and nutrients. If you want to extract even more goodness, simmer it for up to 48 hours. Happy simmering!

Can I store bone broth in the freezer?

Absolutely, you can store bone broth in the freezer for up to 6 months. Just make sure it’s in airtight containers to keep it fresh!

What are some creative ways to use bone broth?

Bone broth is super versatile; you can use it in soups, stews, or sauces, and it makes a great base for cooking rice or mashing potatoes. Give it a try, and you’ll enhance the flavor of your dishes!

How can I remove fat from bone broth?

You can easily remove fat from cooled bone broth by scooping off the top layer with a fork. It’s a simple way to enjoy a leaner broth!