Types of Meat to Use in Broths | Rouxbe Online Culinary School (2024)

Any type of meat that is still attached to the bone can be used to make broth. Keep in mind that cuts with fat and connective tissue will add more flavor to the broth as well as gelatin in comparison to lean cuts.

A common broth is made using a whole chicken or chicken parts, especially the legs and thighs, which offer much more flavor and gelatin than the breast meat. One can also use stewing or boiling hens to make broth. These are hens that have tough meat, but their flesh and bones offer wonderful depth and color to a broth.

Other types of meat that can be used are: lamb shanks, oxtails, beef shanks, rib bones, etc. Even cooked, leftover prime rib bones can be used to make a delicious broth and/or broth soup.