Which Bones to use for Bone Broth?
BY DR. KELLYANN
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For starters, to create the healthiest broth, you have to begin with the healthiest ingredients. Bones from organic, pastured, and grass-fed animals is the best choice. These bones are more nutrient-dense, and they come from healthier animals raised in an environment with as few toxins as possible. If you cannot afford this then get the highest quality bone you can afford.
You can use the bones from just about any quality meat you like. Great choices include: beef, bison, chicken, duck, goose, lamb, pork, turkey, and venison. Select bones with a lot of cartilage, because the collagen in that cartilage breaks down into gelatin.
Here are some tips for selecting the best types of bones:
- The best beef bones to use are knuckles, joints, feet, and marrow bones.
- A calf’s or beef’s foot is rich in cartilage.
- Neck bones are good.
- A cartilage rich pig’s foot can be added to any broth recipe without affecting the flavor.
- Meaty bones like oxtail, shank, and short ribs add a lot of flavor to bone broth.
- Use the full chicken or turkey carcass, necks, backs, and feet
- Chicken feet are the best source of gelatin.
- Add extra wings and thighs to chicken or turkey bone broth.
Where to get bones:
- Keep all the leftover bones from your day-to-day cooking (i.e. from a roast chicken or bone-in roast) and store them in the freezer
- Visit the butcher. If the butcher doesn’t stock what you need, he or she should be able to easily order them for you.
- Check with local farmers–find one at your local farmers’ markets.
- Or find a farmer online–check out eatWILD’s directory of farms and ranches.
- Check the local health food store with a meat department or your nearest Whole Foods and ask for soup bones.
- Order online–U.S. Wellness Meats and Vital Choice are great options.