The best types of chicken bones for chicken stock are those that are high in collagen and connective tissue. These bones will give your stock a rich, flavorful, viscous broth. Some of the best types of bones for stock include: wings, backs (or carcasses), feet, necks and legs. I usually pick up a variety of wings, legs and feet. If you don't see these items in your grocery store meat case – ask the butcher. They likely have chicken feet, necks and carcasses available but not on display.