Which Chicken Parts Have the Most Collagen?

November 27, 2025 •

3 min read

A study by IPB University indicates chicken feet are exceptionally rich in collagen. However, the collagen content varies significantly across different parts of the chicken. This guide explores which chicken parts have the most collagen and how to maximize intake.

Quick Summary

The highest collagen levels are found in chicken parts rich in connective tissue, like feet, skin, and cartilage. Other cuts also offer moderate amounts. Preparation methods like slow simmering can help extract this beneficial protein into a gelatinous, nutrient-rich broth. The type II collagen primarily found in chicken is known for its joint health benefits.

Key Points

Chicken Feet are the Richest Source: These are packed with concentrated cartilage, skin, and tendons, yielding the highest collagen content when slow-simmered.
Skin is a High-Collagen Option: Chicken skin is notably high in collagen, providing a significant boost when consumed in moderation, but is also higher in fat.
Bones and Cartilage are Fundamental: Parts like the keel bone, wings, and backs are excellent sources for making a gelatin-rich bone broth.
Dark Meat Offers More Than White: Thighs and legs contain more connective tissue and therefore more collagen than breast meat, especially when slow-cooked.
Slow Cooking Maximizes Extraction: Methods like simmering bones and connective tissues for 12-24 hours are necessary to break down and release the collagen into a bioavailable form.
Chicken Collagen is Type II Dominant: Unlike beef collagen (Type I), chicken collagen is predominantly Type II, which is especially beneficial for joint health.

Top Chicken Parts for Boosting Your Collagen Intake

For those looking to increase their dietary collagen, selecting the right chicken parts is key. The most concentrated sources are not typically the lean muscle meats, but the connective tissues, bones, and skin. Understanding where to find the highest amounts and how to prepare them can significantly boost collagen intake.

Chicken Feet: The Collagen Powerhouse

Chicken feet are one of the most concentrated sources of collagen. Composed almost entirely of skin, cartilage, tendons, and bones, they contain very little meat but boast a high protein-to-collagen ratio. When simmered, this collagen breaks down into gelatin, which gives bone broth its thickness and nutritional richness. This high concentration is why chicken feet are a staple in collagen-rich broths and soups in many cuisines.

Chicken Skin: A Readily Available Source

Chicken skin is a rich source of collagen. Studies have found it to be notably high in this protein, with 50 grams of skin potentially providing around 10 grams of collagen. Eating chicken skin in moderation, especially in slow-cooked dishes, can boost intake. Roasting chicken with the skin on helps retain collagen during cooking.

Cartilage and Bones: The Foundation of Bone Broth

The connective tissues and bones are fantastic sources of collagen, particularly Type II collagen, which is excellent for joint health. This includes parts like the keel bone cartilage and wing tips. Slow-simmering these parts for 12 to 24 hours is the best way to extract the maximum amount of collagen and nutrients, resulting in a gelatinous and flavorful bone broth. Adding apple cider vinegar can aid in drawing minerals and collagen from the bones.

Dark Meat (Thighs and Legs): A Moderate Source

Dark meat like thighs and legs still contains more collagen than leaner parts like breast meat. This is due to the higher proportion of connective tissue in these active muscles. Chicken thighs can contain approximately 3-4% collagen by weight, compared to 1-2% in breast meat. Slow cooking methods are particularly effective for breaking down this collagen, resulting in tender meat.

Comparison of Collagen Content in Chicken Parts

Here is a comparison of common chicken parts based on their relative collagen content.


Chicken Part	Relative Collagen Content	Best Preparation Method	Primary Collagen Type	Associated Health Benefit
Chicken Feet	Highest	Slow-simmered bone broth	Type II	Joint, bone, and skin health
Chicken Skin	High	Slow cooking, crispy roasting	Type I and III	Skin elasticity and hydration
Cartilage/Bones	High	Long-simmered bone broth	Type II	Joint and cartilage support
Thighs/Legs	Moderate	Slow cooking, braising	Type II (and others)	Joint health and flavorful meat
Wings	Moderate	Broth, braising, or baking	Type II	Joint health and flavorful skin
Breast Meat	Low	Quick cooking (grilling, frying)	Mixed	Lean protein source

Cooking Methods to Maximize Collagen

To effectively release collagen from chicken, the cooking method is crucial. Collagen requires heat and time to break down into smaller peptides and gelatin. Slow cooking methods are ideal. This can be done on the stovetop, in a slow cooker, or with a pressure cooker. Making bone broth involves simmering chicken feet, necks, backs, or a whole carcass for an extended period, which breaks down the connective tissues and infuses the liquid with gelatin. Adding acid like apple cider vinegar can help accelerate the process.

Conclusion

Knowing which chicken parts have the most collagen is essential for maximizing dietary intake. The highest concentrations are found in the connective tissues, skin, and bones, most notably chicken feet, skin, and cartilage-rich parts used for bone broth. By focusing on slow-simmering high-collagen parts, you can produce a gelatinous, nutrient-dense bone broth that supports joint, skin, and overall health. Incorporating these parts into your diet is a flavorful and effective way to benefit from natural, food-based collagen.

Oral Intake of Chicken Bone Collagen Peptides Anti-Skin Aging in Mice

Frequently Asked Questions

Chicken feet contain the most collagen due to their high concentration of skin, tendons, and cartilage. When slow-simmered, they release a significant amount of collagen into broth.

No, chicken breast contains a relatively low amount of collagen compared to other parts of the chicken. As lean muscle meat, it has less connective tissue.

The most effective way to extract chicken collagen at home is by making bone broth. Simmer chicken parts high in connective tissue, like feet, backs, and necks, for 12-24 hours to create a gelatin-rich liquid.

Yes, chicken skin is a rich source of collagen. It contains a high amount of the protein, though it is also high in fat, so consumption should be considered in the context of your overall diet.

Yes, chicken collagen is particularly good for joint health. It is a natural source of Type II collagen, which is the main component of cartilage and is effective in supporting joint and cartilage function.

Yes, bone broth made by simmering collagen-rich chicken bones, feet, and cartilage is an excellent source of collagen. A well-prepared broth will turn gelatinous when chilled.

To maximize collagen, use slow and low-heat cooking methods such as simmering for long periods (for bone broth) or braising. This allows the collagen in connective tissues to break down and become available.