Are chicken legs high in collagen? The answer might surprise you

January 5, 2026 •

4 min read

Certain parts of chicken contain a much higher concentration of collagen than others. Chicken legs, often considered a flavorful and affordable cut, are particularly known for their rich skin and connective tissue content, both of which are packed with this vital protein.

Quick Summary

Chicken legs, including thighs and drumsticks, are rich in collagen, which is concentrated in their skin, tendons, and cartilage. Slow cooking methods, like simmering for bone broth, maximize the extraction of this beneficial protein.

Key Points

Rich Source of Collagen: Chicken legs, including thighs and drumsticks, contain a higher concentration of collagen than leaner cuts like breast meat.
Concentrated in Connective Tissues: The collagen is found in the skin, tendons, cartilage, and bone, making cuts with these parts most beneficial.
Cooking Method is Key: Slow cooking methods, such as simmering for bone broth, are the most effective way to extract maximum collagen.
Supports Joint Health: The type II collagen prevalent in chicken cartilage is especially beneficial for supporting healthy joints and reducing arthritis symptoms.
Enhances Skin and Gut Health: Dietary collagen can improve skin elasticity and hydration, while also providing amino acids that support a healthy gut lining.
Visible Extraction: When bone broth made from chicken legs gels in the refrigerator, it is a clear sign that a significant amount of collagen has been successfully extracted.

Yes, chicken legs are a rich source of collagen

Unlike lean cuts such as chicken breast, chicken legs—which include the thigh and drumstick—are abundant in connective tissues, skin, and cartilage. These components are where the majority of the collagen is stored. Specifically, chicken feet are known to be extremely high in collagen. The higher collagen content is why these cuts are more flavorful and, when cooked slowly, result in a rich, gelatinous texture. Prioritizing chicken legs over breast meat is a strategic choice for those looking to increase their dietary collagen intake.

Why collagen from chicken is beneficial

The collagen found in chicken is primarily type II, which is the type most abundant in cartilage. This makes chicken an excellent source for supporting joint health. As the body ages, its natural collagen production declines, which can lead to joint pain and stiffness. Incorporating chicken collagen into your diet may help alleviate these issues. Research indicates that supplementing with collagen can help reduce osteoarthritis pain, and the amino acids it provides support cartilage repair. Furthermore, collagen also plays a critical role in promoting skin elasticity, hydration, and overall firmness, helping to combat the visible signs of aging.

How to get the most collagen from chicken legs

The way you prepare chicken legs can significantly impact how much of their collagen you can absorb. While simply eating the skin-on meat provides some collagen, the most effective method is slow cooking to create a collagen-rich bone broth.

Here is a simple process for maximizing extraction:

Start with the right parts: Collect chicken feet, thighs, and drumsticks with the skin and bones intact. These are the most collagen-dense components.
Blanch the bones (optional but recommended): Boil the chicken parts for a few minutes and then rinse them. This helps remove impurities for a cleaner broth.
Add aromatics and apple cider vinegar: Place the blanched parts in a large pot with vegetables like carrots and onions. A splash of apple cider vinegar can help draw minerals and collagen from the bones.
Simmer low and slow: Cover with water and bring to a boil, then reduce the heat to the lowest setting. Simmer for at least 8 to 12 hours. This long, gentle cooking time is key to breaking down the connective tissues and releasing the collagen.
Strain and cool: Once cooked, strain the broth through a fine-mesh sieve. As it cools, the high collagen content will cause the broth to gel or thicken, a clear sign of a successful extraction.

Comparison: Chicken Legs vs. Chicken Breast Collagen


Feature	Chicken Legs (Thighs/Drumsticks)	Chicken Breast
Collagen Content	Significantly higher, concentrated in skin, cartilage, and connective tissue.	Lower, primarily composed of lean muscle tissue.
Best for Collagen	Excellent source for dietary collagen, especially when cooked slowly.	Poor source for collagen; best for lean protein.
Nutritional Profile	Higher fat content (especially with skin), but a good source of protein, iron, and zinc.	Lower fat content, higher protein per serving.
Flavor and Texture	Richer, deeper flavor; meat becomes tender, and broth becomes gelatinous.	Milder flavor; meat is leaner and can become dry if overcooked.

The surprising health benefits of chicken leg collagen

Beyond just joint support and skin health, the collagen derived from chicken legs offers a range of other wellness advantages. The gelatin in bone broth, for example, contains amino acids like glycine and glutamine, which support gut health by helping to repair and strengthen the intestinal wall. This can be particularly beneficial for those with digestive issues like "leaky gut". Additionally, the broth contains essential minerals and amino acids that support the immune system.

List of health benefits:

Joint Pain Reduction: Helps to cushion joints and fight inflammation, potentially easing arthritis symptoms.
Improved Skin Health: Increases skin hydration and elasticity, reducing fine lines and wrinkles.
Stronger Bones: Collagen is a key component of bone, and intake can help increase bone mineral density.
Better Gut Health: Amino acids like glutamine can support the intestinal wall and aid digestion.
Supports Cardiovascular Health: Some studies suggest collagen can help maintain the integrity of arteries.

Conclusion

Chicken legs are an exceptional choice when considering dietary sources of collagen due to their high concentration of skin, cartilage, and connective tissues. By using slow-cooking methods like making bone broth, you can effectively extract this valuable protein, turning an affordable cut of meat into a powerful health booster for your joints, skin, and digestive system. While collagen is naturally produced by the body, supplementing through whole foods like chicken legs is a simple and delicious way to support overall health as you age.

For more in-depth information on the scientific evidence behind collagen's benefits for joint health, you can read research findings published in journals like Nutrients.

Frequently Asked Questions

The most collagen-rich parts of a chicken are the feet, skin, wings, and legs, which contain high amounts of skin, cartilage, and connective tissue.

Yes, chicken leg skin is particularly high in collagen. When cooked, the skin's collagen breaks down and contributes to a richer, more tender texture.

Slow cooking methods, like simmering for bone broth, break down the collagen into gelatin. This makes it easier for your body to absorb and utilize.

Chicken leg broth is a type of bone broth. Making a broth specifically from chicken legs and feet will result in a broth exceptionally high in collagen.

Chicken leg collagen is primarily type II, which is highly beneficial for joint health. Beef collagen typically provides types I and III, which are known for supporting skin and bone health.

While fried chicken legs still contain some collagen, the deep-frying process can damage the protein. Slow-cooked methods are better for maximizing collagen bioavailability.

Eating the collagen-rich parts of chicken can support your body's collagen production. This can lead to improved skin elasticity and hydration over time, especially when consumed consistently.