What Are the Best Bones for Collagen for a Nutritious Broth?

December 17, 2025 •

4 min read

According to research, collagen makes up around 30% of the body's total protein content, making it a crucial component for structural support. When it comes to simmering a high-quality bone broth, using the best bones for collagen is key to unlocking maximum nutritional benefits for improved joint, gut, and skin health.

Quick Summary

Knuckle bones, oxtail, and chicken feet are exceptionally rich in collagen-producing connective tissues. The type and amount of collagen vary by animal, offering different health benefits. A long, slow simmer with an acidic ingredient helps extract these valuable nutrients.

Key Points

Joint Bones are Key: Bones from joints like beef knuckles, oxtail, and chicken feet are the richest sources of collagen-producing connective tissue.
Variety is Best: Combining different bone types, such as knuckles for gelatin and marrow bones for flavor, results in a more complex and nutrient-dense broth.
Use an Acidic Ingredient: Adding a splash of apple cider vinegar helps extract minerals and collagen from the bones during the simmering process.
Slow and Low Simmering: Extended cooking time (24-48 hours for beef) is crucial for breaking down collagen into digestible gelatin.
Different Animals, Different Benefits: Beef bones primarily provide Type I and III collagen for skin and gut health, while chicken bones offer Type II for joints and cartilage.

What Makes Some Bones Better for Collagen?

Not all bones are created equal when it comes to producing a rich, gelatinous, and collagen-dense broth. The amount of collagen extracted depends on the type of bone, the animal source, and the specific parts used. Connective tissues—like cartilage, ligaments, and tendons—are the primary sources of collagen, so the best bones are those from joints and high-movement areas. Simmering these parts for extended periods breaks down the collagen into gelatin, which gives bone broth its characteristic thickness when cooled.

The Best Beef Bones for Collagen

Beef bones are a powerhouse for collagen, particularly types I and III, which are vital for skin, bones, and gut health. For the most gelatinous and flavorful broth, you should use a combination of different bone types.

Knuckle Bones: Found in the joints, these are packed with cartilage and connective tissue, making them one of the richest sources of collagen. They are a non-negotiable ingredient for a thick, jiggly broth.
Oxtail: This cut is known for its high concentration of cartilage, connective tissue, and fat, which melts down to create a luxurious, rich flavor and texture.
Neck Bones: Containing plenty of meat and connective tissue, neck bones contribute both flavor and collagen to the broth.
Shank Bones: These bones from the leg contain both marrow and some connective tissue, offering a balanced contribution of flavor and gelatin.
Marrow Bones: While rich in flavor and nutrients like calcium, marrow bones from the leg shaft have less collagen than joint bones and are best used in combination with knuckles.

The Best Chicken and Pork Bones

While beef is a popular choice, poultry and pork bones also yield excellent collagen-rich broths, each with unique benefits.

Chicken Feet: These are arguably the single best source of collagen for chicken broth due to their very high cartilage content. They are primarily a source of Type II collagen, which is excellent for joint health. A handful of chicken feet can transform a simple broth into a gelatinous one.
Chicken Wings and Necks: These are also high in connective tissue and yield a very rich broth.
Pork Feet and Neck Bones: Similar to chicken feet and beef knuckles, pork feet are dense with cartilage and connective tissue, ensuring a high-collagen yield for flavorful stocks like traditional Tonkotsu.

The Extraction Process: Maximizing Your Collagen Yield

To maximize the collagen extracted from bones, a long, slow simmer is essential. The process breaks down the tough connective tissues into gelatin. An acidic ingredient also plays a crucial role.

Pre-roasting: For beef and pork bones, roasting them beforehand enhances the flavor and provides a deeper, richer color to the final broth.
Adding Acidity: A tablespoon or two of apple cider vinegar added to the water before simmering helps draw minerals and nutrients, including collagen, out of the bones.
Slow Simmering: The ideal cook time is long and gentle. Chicken bones should simmer for 12–24 hours, while denser beef bones can go for up to 48 hours. A low, rolling boil is what you're after.
Cooling and Storage: After simmering, strain the bones and vegetables, then cool the broth. Refrigerating it overnight allows the fat to solidify on top, making it easy to skim off. The broth's gelatinous texture confirms a high collagen content.

Comparison of Collagen-Rich Bone Sources


Source	Primary Collagen Type(s)	Best for...	Key Bones to Use	Flavor Profile
Beef	Type I & III	Skin, bone, and gut health	Knuckle bones, oxtail, neck bones	Rich, robust, hearty
Chicken	Type II	Joint and cartilage support	Feet, wings, necks	Mild, savory, subtle
Pork	Type I & III	Skin, bone, and gut health	Feet, neck bones, spinal bones	Sweet, fatty, rich
Marine	Type I	Skin elasticity, joint health	Fish skin, scales, bones	Light, delicate, slightly briny

Conclusion

For a powerful, nutrient-dense broth, selecting the right bones is paramount. Beef knuckles, oxtail, chicken feet, and pork trotters are among the best choices due to their high concentration of collagen-rich connective tissue. Combining different bone types, such as marrow bones for flavor and knuckle bones for gelatin, can create a beautifully balanced broth. The key to a successful extraction lies in a slow, patient simmer with a splash of apple cider vinegar to maximize the mineral and collagen content. Whether you're seeking to support joint health with chicken feet or improve skin elasticity with beef bones, understanding which bones to use will help you achieve the most nutritious and delicious results. This traditional superfood, when prepared correctly, can significantly benefit your overall well-being. You can explore more detailed health benefits of bone broth from reputable sources.

Please note: The nutritional content of homemade bone broth can vary. For those with specific health concerns, it is always recommended to consult with a healthcare professional.

Frequently Asked Questions

Bone broth is simmered for a much longer period (often 12-48 hours) than traditional stock (around 2-6 hours). This extended cooking time is what breaks down the collagen into gelatin and extracts more nutrients from the bones.

A pressure cooker can significantly shorten the cooking time while still extracting plenty of collagen, often finishing in just a few hours. A slow cooker, on the other hand, mimics the traditional long and slow simmer.

A broth rich in collagen will become gelatinous and thicken to a jelly-like consistency when it cools down in the refrigerator. This is a clear indicator that the collagen has been successfully extracted.

For beef or pork broth, roasting the bones first is highly recommended as it adds a deeper, richer, and more complex flavor. For chicken broth, this step is optional but still enhances the final taste.

Marrow adds a rich, fatty flavor and other nutrients to the broth, but it is the connective tissue, like cartilage and ligaments found in knuckle and joint bones, that provides the most collagen.

Yes, mixing bones from different animals, such as beef and chicken, is a great way to create a complex and flavorful broth, combining different types of collagen.

The acidity of apple cider vinegar helps to draw out the beneficial minerals and collagen from the bones and connective tissues, increasing the nutrient content of your broth.