The Ultimate Guide on How to get more collagen in broth?

October 6, 2025 •

4 min read

Did you know that simmering bones low and slow is the key to creating a nutrient-rich and gelatinous broth? By following specific steps, it is easy to learn how to get more collagen in broth at home, transforming a simple liquid into a powerhouse of amino acids for your health.

Quick Summary

This article explores the techniques for maximizing collagen extraction when making homemade broth. It covers selecting collagen-rich bones, leveraging acid, and using appropriate simmering times to produce a thick, gelatinous consistency.

Key Points

Choose the Right Bones: Use parts rich in connective tissue like beef knuckles, feet, and oxtail or chicken feet for maximum collagen content.
Add an Acidic Element: A splash of apple cider vinegar helps to leach minerals and collagen from the bones during the simmering process.
Simmer Low and Slow: Cook your broth at a gentle simmer (not a rolling boil) for an extended period, typically 12-24 hours for best results.
Perform the Gel Test: Refrigerate your finished broth; if it becomes gelatinous and sets, it's a clear sign of high collagen content.
Enhance Flavor with Aromatic Additions: Incorporate vegetables like carrots and onions, plus herbs such as turmeric and ginger, for improved taste and additional nutrients.
Consider Your Cooking Method: Choose between a long stovetop simmer, a hands-off slow cooker, or a time-efficient pressure cooker, depending on your schedule.
Roast or Blanch Bones for Quality: Roast beef bones for a deep, rich flavor or blanch poultry/fish bones for a clearer, cleaner broth.

Selecting Collagen-Rich Ingredients

The quality and quantity of collagen in your broth are determined by your choice of bones. Certain parts of animals are naturally richer in connective tissue and, therefore, contain higher levels of collagen. For the most gelatinous results, focus on the joints and feet.

Beef Bones: Knuckles, feet, and oxtail are excellent choices for their high collagen content. Marrow bones also add flavor but contribute less gelatin. For the best results, use a combination of bones to balance flavor and richness. Grass-fed options provide better nutritional value.
Chicken Bones: Chicken feet are a highly concentrated source of collagen, and adding them will make a noticeable difference in your broth's thickness. Wings and necks are also great options. Opt for pasture-raised or organic chicken feet when possible.
Fish Bones: For a lighter broth, fish heads and spines contain type I collagen. Marine collagen is considered highly bioavailable, and fish broth is an excellent source.

The Crucial Role of Acid

Adding an acidic element to your bone broth is a vital step for maximizing collagen extraction. A small amount of apple cider vinegar helps to draw out the collagen and minerals from the bones and connective tissues, releasing them into the water.

Instructions for adding acid:

Add bones, vegetables, and water to your pot.
Stir in 2 to 4 tablespoons of apple cider vinegar.
Allow the mixture to sit for 20-30 minutes before heating. This allows the acid time to work on the bones.

Low and Slow Simmering

Temperature and time are critical for breaking down tough connective tissues into gelatin. While high heat can speed up the process, a gentle, consistent simmer is far more effective for extracting collagen without scorching the flavor or clouding the broth.

Ideal Temperature: Aim for a temperature around 180-185°F (82-85°C). This prevents a rolling boil, which can make the broth taste bitter and extract unwanted impurities.
Duration: The simmering time depends on the type of bones used. Poultry bones may require 8-12 hours, while beef bones can benefit from 12-24 hours or longer for maximum extraction. Using a slow cooker allows for a long, hands-off simmer.

Prepping for Perfection: Roasting and Blanching

Properly preparing your bones before simmering can dramatically improve both the flavor and clarity of your broth. You can choose to roast for a deeper flavor or blanch for a cleaner broth.

Roasting vs. Blanching Bones


Feature	Roasting	Blanching
Benefit	Enhances rich, deep flavor.	Removes impurities and scum for a clearer broth.
Process	Bake bones at a high temperature (e.g., 400°F / 200°C) until browned.	Briefly boil bones in a separate pot, then drain and rinse.
Effect on Flavor	Creates a darker, more complex broth.	Produces a lighter, cleaner-tasting broth.
When to Use	Ideal for beef broth or when a deep flavor is desired.	Best for a clear, delicate chicken or fish broth.

The Gel Test: How to Know You've Got Collagen

The most reliable indicator of a collagen-rich broth is its consistency after chilling. Once refrigerated, a high-collagen broth will transform into a thick, gel-like substance. The broth should be gelatinous enough to hold its shape when cool. If it remains liquid, it may indicate that more simmering time or a different bone selection is needed to draw out more collagen.

Enhancing Flavor and Nutrients

While bones provide the foundational collagen, adding aromatic vegetables and herbs can enrich the flavor and nutritional profile of your broth. Standard additions like carrots, onions, and celery are classic, but consider other ingredients for added benefits.

Turmeric: Contains curcumin, which has anti-inflammatory properties and can protect against collagen breakdown.
Ginger: Provides a warm flavor and can improve circulation.
Rosemary: Contains antioxidants that can support collagen.

Comparison of Broth-Making Methods

Different cooking methods can affect the process, time, and final result of your broth. Here is a comparison to help you choose the best option for your needs.

Stovetop Simmer: The classic method involves gently simmering ingredients in a stockpot for many hours. This allows for excellent nutrient extraction but requires more monitoring.
Slow Cooker: An easy, hands-off approach that uses low, consistent heat over a long period. Simply add your ingredients and set it to cook, making it perfect for overnight simmering.
Pressure Cooker / Instant Pot: The fastest option, using high pressure to significantly reduce cooking time. A typical cycle can yield a highly gelatinous broth in just a few hours.

Conclusion

Mastering how to get more collagen in broth involves a strategic combination of selecting the right bones, utilizing an acidic element, and employing a slow, low-temperature simmer. By choosing high-collagen bone parts like knuckles and feet, adding a splash of apple cider vinegar, and cooking for an extended period, you can create a rich, gelatinous, and nutritious broth. The simple gel test after chilling confirms your success. Whether you prefer the classic stovetop method, the hands-off slow cooker, or the speedy pressure cooker, a homemade collagen-rich broth is a rewarding addition to a healthy diet, supporting everything from joint health to skin elasticity.

Interested in learning more about the nutritional science behind collagen and other foods? Check out Harvard T.H. Chan School of Public Health's resource on the topic.(https://nutritionsource.hsph.harvard.edu/collagen/)

Frequently Asked Questions

For the highest collagen yield, use bones rich in connective tissue, such as beef knuckles and feet, oxtail, or chicken feet. A combination often provides the best balance of flavor and thickness.

The acidity of apple cider vinegar helps break down the connective tissue and bone, effectively drawing out the collagen, minerals, and other nutrients into the broth as it simmers.

The ideal simmering time varies based on the bones. For a rich, gelatinous broth, simmer chicken bones for 8-12 hours and beef bones for 12-24 hours or longer.

If your broth doesn't gel, it's likely due to insufficient simmering time, low bone-to-water ratio, or using the wrong type of bones. The broth should be simmered slowly for many hours to extract the collagen properly.

Yes, a pressure cooker is an excellent way to speed up the process. The high pressure and temperature significantly reduce the cooking time while still yielding a highly gelatinous broth rich in collagen.

Gelatin is the cooked form of collagen. When the triple helix structure of collagen is broken down by heat, it forms the shorter protein chains known as gelatin, which is what gives a well-made broth its gel-like consistency.

Roasting is optional but recommended, especially for beef bones. It adds a deeper, richer flavor to the broth. For a clearer broth, you can blanch the bones instead.

While supplements can provide a higher, more consistent dose of collagen, bone broth is a natural food source that also provides amino acids and other nutrients. For many, a combination of broth and supplements is ideal.